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In a large bowl, combine 12 cups of water with 1 tablespoon of fine sea salt.
Add the entire box of fettuccine to the salted water.
In a large skillet or heavy pot, melt 6 tablespoons of unsalted butter, cut into tablespoon pieces.
Once the butter has melted, stir in 1 teaspoon of onion powder and 1 teaspoon of garlic powder, cooking for about 30 seconds.
Pour in 1 cup of heavy cream, along with ½ teaspoon of Italian seasoning, ¼ teaspoon of salt, and ¼ teaspoon of pepper.
Allow the mixture to come to a boil, then reduce the heat to medium-low and let it simmer for 1 to 3 minutes until it thickens.
Remove the skillet from heat and gradually stir in 1 to 1.5 cups of freshly grated Parmesan.
Reserve 1 cup of pasta water, then drain the fettuccine.
Add the drained fettuccine to the sauce, along with ½ cup of the reserved pasta water.
Return the skillet to medium heat for 1 to 2 minutes, tossing everything together to combine.