Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until al dente, about 8-10 minutes. Drain, reserving ½ cup of pasta water.

In a medium skillet over medium heat, warm the extra virgin olive oil. Add the minced garlic, and sauté for 1-2 minutes until fragrant and lightly golden.

Pour in the heavy cream, stirring continuously. Gradually add the grated Parmesan cheese, mixing until melted and creamy.

Toss the drained fettuccine into the sauce, using tongs to coat. Adjust thickness with reserved pasta water if needed.

Season with salt and pepper, then sprinkle with fresh herbs.

Serve immediately for best flavor.