Fill a large pot with water and add a pinch of salt. Bring it to a boil. Add fettuccine and cook according to package instructions until tender.

Once the pasta is cooked, drain it using a colander. Save about half a cup of pasta cooking water. This water helps adjust the sauce later.

Place a large skillet over medium heat. Add the butter and let it melt slowly. Stir gently so the butter does not burn.

Add the minced garlic to the melted butter. Cook for about one minute while stirring. The garlic should smell fragrant but not turn brown.

Slowly add the heavy cream to the skillet. Stir gently while cooking over medium heat. Let the mixture simmer for about three minutes.

Gradually add the grated parmesan cheese while stirring. The cheese will melt into the sauce. This creates the creamy Alfredo texture.

Add salt and black pepper to the sauce. Stir well to mix the flavors. Taste and adjust seasoning if needed.

Place the cooked fettuccine into the skillet with the sauce. Use tongs to toss the pasta gently so it coats evenly.

If the sauce feels too thick, add a little reserved pasta water. Stir gently until the sauce becomes smooth and creamy.

Sprinkle fresh parsley on top if desired. Serve the pasta warm and enjoy the creamy Ina Garten Fettuccine Alfredo Recipe.