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Finely mince a bunch of garlic.
Boil your fettuccini one minute before al dente and reserve some pasta water before draining.
In a pan, melt the butter over medium heat.
Add the cream, garlic, salt, and pepper, then bring to a gentle simmer.
Once simmering, add the parmesan and stir until the sauce begins to thicken.
Add the cooked fettuccini and a splash of pasta water, tossing until the sauce clings to every strand.
Serve the pasta in a bowl and optionally garnish with more parmesan, black pepper, and chives.