Add your fettuccine noodles to the pot. Cook them until they are al dente.

Save one cup of the starchy pasta water. Drain the rest of the noodles.

Sauté the Garlic Place your skillet over medium heat. Melt the unsalted butter slowly.

Add the minced garlic to the butter. Cook it for just one minute. Do not let the garlic turn brown. It should smell very fragrant and sweet.

Simmer the Cream Pour the heavy cream into the skillet. Stir it gently with the garlic butter.

Let the liquid come to a light simmer. Reduce the heat to low. Let it cook for about three minutes. The cream will start to thicken slightly.

Whisk in the Cheese Add the grated Parmesan cheese in small batches. Whisk constantly as you add the cheese.

This prevents the sauce from getting lumpy. Keep whisking until the cheese is fully melted. The sauce should look very glossy.

Season the Sauce Add the salt and black pepper now. Taste the sauce with a clean spoon.

Adjust the seasoning if you need more salt. Bobby Flay likes a lot of black pepper. It makes the white sauce look beautiful.

Toss and Serve Add the cooked pasta to the skillet. Toss the noodles with the tongs. If the sauce is too thick, add water.

Use the saved pasta water for this. Garnish the dish with fresh chopped parsley. Serve it while it is steaming hot.