Cook fettuccine according to package instructions. Reserve 1 cup of pasta water and drain the rest.

In a large skillet, melt 1/4 cup of butter over medium heat. Add minced garlic and cook until fragrant.

Add sliced mushrooms to the skillet and sauté until tender.

Stir in the heavy whipping cream and bring to a simmer.

Add the remaining butter and Parmesan cheese, stirring until melted and well combined.

Add the cooked fettuccine to the sauce, tossing to coat. Use reserved pasta water to reach desired sauce consistency.

Season with salt and fresh ground black pepper to taste.

Serve immediately, topped with parsley.