Step 1

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.

Step 2

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.

Step 3

Add the whipping cream and simmer on medium heat for a few minutes until the volume reduces slightly.

Step 4

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)

Step 5

Add the drained cooked pasta to the pan and sprinkle in about 1/3 of the parmesan cheese. Toss well.

Step 6

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.

Step 7

If using the fresh herbs, toss them in at the very end.

Step 8

Serve immediately.