Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente
Reserve about 1/2 cup of pasta cooking water before draining
In a large skillet over medium heat, melt the butter. Pour in the heavy cream and bring it to a simmer. Reduce the heat to low and gradually whisk in the Parmesan cheese until the sauce is smooth and creamy. Season with salt and black pepper to taste
Add the drained fettuccine to the Alfredo sauce in the skillet. Toss the pasta in the sauce until well-coated. If the sauce is too thick, you can use the reserved pasta water to reach your desired consistency
Plate the pasta, and garnish with chopped parsley for a pop of color. Serve and enjoy!
