Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente.
Reserve about 1 cup of pasta cooking water, then drain the pasta.
In a large skillet or saucepan, heat the butter over medium heat until melted. Add the heavy cream and bring to a simmer, stirring occasionally.
Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy. If the sauce is too thick, you can add some of the reserved pasta cooking water to reach your desired consistency.
Add the cooked fettuccine to the sauce, tossing to coat the pasta evenly. Season with salt and freshly ground black pepper to taste.
Transfer the Fettuccine Alfredo to serving plates. Garnish with chopped fresh parsley and additional Parmesan cheese if desired.
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