Cook the fresh fettuccine in well salted boiling water as directed on the package. Be careful not to overcook the pasta; al dente or even a little under is best for this recipe.Melt the butter in a large sauté pan and add the chopped garlic over medium low heat. Cook until the garlic softens but does not brown.Add the whipping cream and simmer on medium heat for a few minutes until the volume reduces slightly.Add a pinch of salt and pepper. (Careful with he salt, if you don't want to use it that's fine, there is plenty in the parmesan cheese to provide seasoning)Add the drained cooked pasta to the pan and sprinkle in about 1/3 of the parmesan cheese. Toss well.Add the rest of the cheese in 2 portions tossing well after each addition. If at any time the alfredo sauce gets too thick, just add a little splash of the pasta water to loosen it up before adding more cheese.If using the fresh herbs, toss them in at the very end.Serve immediately.