Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese, salt, and black pepper. Cook until the sauce thickens slightly, about 5 minutes.

Add the cooked pasta to the cream sauce and toss to coat evenly. Garnish with chopped parsley before serving.