Fill a large pot with water and bring it to a rolling boil. Add a little salt. Cook the fettuccine pasta according to package instructions until it becomes tender but still slightly firm.

Drain the cooked pasta using a colander. Save about half a cup of pasta water before draining. Set the pasta aside while preparing the creamy Alfredo sauce.

Place a saucepan over medium heat. Add the butter and allow it to melt completely. Stir gently so the butter melts evenly without becoming brown.

Add the minced garlic to the melted butter. Stir continuously for about one minute. This step helps release the garlic flavor without burning it.

Slowly add the heavy cream to the saucepan. Stir well while combining it with the butter and garlic mixture. Allow it to simmer gently for several minutes.

Mix in the salt, black pepper, and garlic powder. Stir everything together so the seasonings spread evenly throughout the sauce.

Gradually sprinkle the grated Parmesan cheese into the cream mixture. Stir constantly until the cheese melts completely and forms a smooth, creamy sauce.

Add the cooked fettuccine pasta to the saucepan. Toss gently until every noodle becomes coated with the rich Alfredo sauce.

If the sauce appears too thick, add a little reserved pasta water. Stir until you reach the perfect creamy texture.

Transfer the pasta to a serving bowl. Sprinkle chopped parsley on top for freshness and color. Serve immediately while hot.