Bring a large pot of salted water to a boil and cook the fettuccine until al dente.

In a deep skillet, melt the butter on low heat.

Add the heavy cream to the skillet and warm it up, stirring to prevent scorching.

Gradually stir in the freshly grated parmesan cheese until melted and smooth.

Once the pasta is cooked, drain it and add it to the sauce, tossing to coat every inch.

For extra creaminess, add a splash of pasta water if needed.