#1 Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente #2 Reserve about 1/2 cup of pasta cooking water before draining #3 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 #4 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 #5 Plate the pasta, and garnish with chopped parsley for a pop of color. Serve and enjoy!