In heavy bottom pot, melt butter over medium-low heat. Add garlic and saute lightly to release flavor. Do not brown garlic! Stir in whipping cream. Bring to a simmer, then reduce heat and let sauce barely simmer until the volume has been reduced by 10% (this is an important step!). Season to taste with salt and pepper.
FRESH FETTUCINI: Cook pasta in boiling water for 2-3 minutes until al dente. Drain. Heat cream sauce in pan until edges bubble. Add 1/3 cheese and stir until sauce thickens. Add pasta, stir until noodles are coated. Serve immediately with remaining Parmesan cheese.
Note: This recipe makes a large quantity, enough to serve 6. The recipe may be halved for fewer servings.
