Bring a large pot of salted water to a boil. Use about 1 tablespoon of salt for every 4 quarts of water. This enhances the pasta's flavor.

Add the fettuccine pasta to the boiling water. Stir occasionally to prevent sticking.

Cook according to package instructions until al dente, usually about 8-10 minutes. Al dente means the pasta is cooked but still firm to the bite.

Reserve 1 cup of pasta water, then drain the pasta in a colander.

In a large skillet over medium heat, melt the butter. This will create a rich base for the sauce.

Once the butter is melted, add the heavy cream. Stir continuously to combine and heat through, about 2-3 minutes. Do not let it boil, as this can cause the cream to separate.

Gradually whisk in the grated Parmesan cheese until melted and smooth. This will thicken the sauce and give it a creamy texture.

Add garlic powder, black pepper, and salt to taste. Stir well to incorporate all flavors.

Add the drained fettuccine to the skillet with the Alfredo sauce. Toss gently to coat the pasta evenly.

If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. This helps the sauce adhere to the pasta.

Taste and adjust seasoning if necessary.

Plate the pasta and garnish with chopped fresh parsley for a pop of color and freshness.

Serve immediately while hot, and enjoy your delicious Pasta Alfredo!