Put on a large pot of water to boil for the fettuccine. Add the salt. When the water boils, add the pasta and set a timer for a minute or two less than the package indicates.
Meanwhile, melt the butter over medium heat in a large skillet.
Add the garlic and let it sizzle for just about 20 seconds, until it smells up the whole kitchen in a good way. Turn off the heat if you need to wait for the pasta.
When the pasta is done (you want it just a tiny bit less done than al dente because it will continue to cook a few minutes in the sauce) drain it quickly — DO NOT rinse — and toss it back into the pot. Don’t shake it dry or anything; leave it a little wet.
Add the pasta to the butter and garlic and toss.
Add in the cream and Parmesan and stir it around to coat. Tongs work well for this job.
Let the pasta simmer a few minutes until the cream has thickened and the noodles are well-coated.
Serve with black pepper, red pepper, more cheese, and/or fresh parsley.
Notes
Chicken stock can be used instead of heavy cream for a lighter dish with less fat and calories.