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Melt the Butter: In a large pan over medium heat, melt 6 tablespoons of unsalted butter.
Cook the Garlic:
Add the minced garlic and garlic powder to the pan. Stir and cook for about 30 seconds, until fragrant.
Sprinkle in 2 tablespoons of flour and whisk for about 1 minute, allowing the flour to cook through.
Add Cream and Milk: Slowly whisk in the heavy cream and whole milk, ensuring the mixture is smooth.
Continue whisking constantly as you bring the mixture to a gentle boil.
Reduce the heat to low and whisk in the Parmesan cheese until fully melted and the sauce has thickened. Season with salt and pepper to taste.
Add 1 pound of cooked fettuccine to the sauce and toss until the pasta is evenly coated.
Garnish and Serve: Sprinkle with fresh parsley before serving.