Begin boiling the fettuccine in salted water according to the box directions.

At the same time, begin warming a large skillet over low heat. Once the skillet is warmed, add the butter, which should just begin to gently melt. Once the pasta is boiling, take 2-3 tablespoons of the pasta water and add to the skillet to further warm the butter and start it melting. This method of melting the butter is designed to prevent it from separating completely. This is called beurre monte, and results in a thick buttery sauce without putting the butter under too much stress. Once the beurre monte is made, add the minced garlic clove.

When the fettuccine is cooked al dente, turn the skillet up to medium, remove the pasta from the water with tongs, and add directly to the skillet. You want the pasta to be wet here as the hot pasta water will help create the sauce.

Stir the fettuccine into the butter sauce so it is well coated. Add one half of the cheese and continue to stir, incorporating the cheese into the mixture. Then add the rest of the cheese and keep stirring.

The finely grated cheese should be able to be mixed into the butter mixture without clumping or becoming stringy. If the cheese does become too clumpy or stringy, or if you notice that the butter is separated, you can add some cream, perhaps a tablespoon at a time to try to assist the cheese in becoming incorporated and/or to fix the butter sauce. You can even add the cream as a matter of course, but this is widely considered to be cheating and not the classic way of making alfredo. Of course that doesn't mean it is not delicious.

Once the sauce is created add the fresh parsley and give it one last mix.

Dole out the pasta into separate plates and enjoy!