Fill a large pot with water and bring it to a rolling boil. Add a generous pinch of salt, then toss in your fettuccine. Cook according to package instructions until al dente, about 8-10 minutes.

In a separate skillet over medium heat, melt 1 cup of unsalted butter. Stir gently until the butter is completely melted and begins to bubble slightly.

Pour in 1 cup of heavy cream into the melted butter, whisking continuously. Allow this mixture to simmer for about 2-3 minutes until it thickens slightly.

Gradually add 1 cup of freshly grated Parmesan cheese, stirring constantly until melted and smooth.

Once the fettuccine is cooked, drain it well and immediately add it to the sauce. Toss everything together gently until all strands are coated in the sauce.

Finish with freshly cracked black pepper and salt if needed, adjusting flavors to your preference.

Garnish with extra Parmesan and chopped parsley for a pop of color!