Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Stir occasionally to prevent sticking. Once cooked, reserve about 1/2 cup of the pasta water, then drain the pasta and set aside.

Make the Alfredo sauce base: In a large skillet or saucepan over medium heat, melt the butter slowly. Add the minced garlic and sauté for about 30–60 seconds until fragrant, being careful not to let it brown or burn.

Add the cream: Pour in the heavy cream and stir continuously to combine with the butter. Let the mixture gently simmer for 3–5 minutes, allowing it to slightly thicken while stirring frequently to prevent scorching.

Incorporate the cheese: Gradually add the freshly grated Parmesan cheese, a little at a time, whisking or stirring constantly until the cheese melts smoothly into the sauce. Continue stirring until the sauce becomes creamy, thick, and well combined.

Season the sauce: Add salt, black pepper, and garlic powder if using. Taste and adjust seasoning as needed. If the sauce becomes too thick, add a small amount of the reserved pasta water to loosen it to your desired consistency.

Combine pasta and sauce: Add the cooked fettuccine directly into the Alfredo sauce. Toss gently using tongs or a spoon until the pasta is evenly coated with the creamy sauce. Continue tossing over low heat for another 1–2 minutes so the pasta absorbs the flavors.

Serve: Transfer the pasta to serving plates. Garnish with freshly chopped parsley and an extra sprinkle of Parmesan cheese if desired. Serve immediately while warm and creamy.