1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.

2. In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.

3. Add the cream cheese to the skillet, breaking it up and stirring until melted and smooth.

4. Pour in the heavy cream, whisking to combine, then add the Parmesan cheese. Whisk until the cheese has melted and the sauce is smooth. Season with salt and black pepper.

5. Add the cooked pasta to the skillet, tossing to coat in the sauce. Add a splash of reserved pasta water if needed to reach your desired sauce consistency.

6. Serve immediately, garnished with extra Parmesan, black pepper, and chopped parsley if desired.