Boil the Pasta: Cook the fettuccine or spaghetti in a large pot of salted boiling water until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.

Sauté the Garlic: In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes.

Make the Cream Sauce: Pour in the heavy cream and simmer for about five minutes until the sauce thickens slightly.

Incorporate the Cheese: Stir in the Parmesan cheese and add salt and pepper to taste until smooth.

Combine with Pasta: Add the drained pasta to the sauce and toss until fully coated, adding reserved pasta water if needed.

Serve and Garnish: Divide onto plates and sprinkle with chopped parsley.