Step 1

Fill a large stockpot with water and a generous pinch of salt. Bring to a boil and add fettuccine noodles, cooking a few minutes under package directions.

Step 2

Meanwhile, in a large skillet, melt 3 tablespoons of the butter on low heat. Add the minced garlic and cook for 1-2 minutes until fragrant, stirring frequently so it doesn't burn. Keep the heat low!

Step 3

Increase the heat to medium and whisk in the half-and-half; add half of the salt and pepper. Simmer for 1-2 minutes, then add 1/2 cup of the pasta water. Simmer for an additional 2-3 minutes until slightly reduced.

Step 4

Add the grated parmesan cheese and the remaining butter, whisking until smooth and combined. Test the sauce for salt levels, adding more as needed.

Step 5

Add the pasta into the sauce and toss to combine. Let the pasta simmer for 1-2 minutes until al dente. If the sauce is too thick (which may be the case especially if you used heavy cream), add additional pasta water 1-2 tablespoons at a time to loosen, stirring between each addition.

Step 6

Serve immediately. Garnish with freshly chopped parsley as desired.