Cook the fresh fettuccine in well salted boiling water, as directed on the package.
Be careful not to overcook the pasta; al dente, or even a little under, is best for this recipe; drain; set aside.
In a large sauté pan, over medium heat, melt the butter and add the chopped garlic.
Cook until the garlic softens but does not brown.
Add the whipping cream and simmer, on medium heat, for a few minutes until the volume reduces slightly.
Add a pinch of salt and pepper.
Add the drained cooked pasta to the pan and sprinkle in about 1/3 of the parmesan cheese; toss well.
Add the rest of the cheese, in 2 portions, tossing well after each addition.
If at any time the alfredo sauce gets too thick, just add a little splash of the pasta water to loosen it up before adding more cheese.
If using fresh herbs, toss them in at the very end.
Serve immediately.
