Step 1: Boil the Pasta

 Bring four quarts of water to a roaring boil in a big saucepan.

 Pasta fettuccine is added after 1 tablespoon of salt.

 As directed on the packet, cook until al dente, which is typically 10 to 12 minutes.

 After draining the pasta, set aside the ½ cup of pasta cooking water that was set aside.

Tip: The reserved pasta water helps adjust the sauce consistency later.

Step 2: Get the Alfredo sauce ready.

 Melt the butter in a large pot or skillet over medium heat.

 If using, add the minced garlic and cook, taking careful not to brown it, for 30 to 45 seconds until fragrant.

 Add the heavy cream and keep stirring.

 The liquid should begin to thicken slightly after approximately five minutes of gentle simmering do not boil.

Step 3: Add the Cheese

 Turn the heat down to low. Add the grated Parmesan cheese a handful at a time, whisking slowly.

 Stir until all of the cheese has melted and the sauce is silky smooth.

 Add freshly ground black pepper and salt to taste.

Note: For a fuller flavour and a smoother melting, use freshly grated Parmesan rather than pre-shredded.

Step 4: Mix the sauce and pasta.

 The cooked fettuccine should be added straight to the sauce.

 Using tongs, gently toss to evenly coat each strand.

 Add a little of the pasta water you set aside to thin down the sauce if it appears too thick.

 Allow the pasta to absorb the sauce by cooking it for a further one to two minutes.

Step 5: Present and Add a garnish

 Pasta should be moved to serving dishes.

 For colour, add a little chopped parsley and some Parmesan.

 Serve hot and creamy right away