Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package directions until al dente. Reserve 1 cup of pasta cooking water, then drain the rest. Toss with a drizzle of olive oil to prevent sticking.

In a large skillet over medium-low heat, melt the butter. Add minced garlic and sauté until fragrant (about 1 minute).

Slowly pour in the heavy cream, stirring constantly. Cook over low-medium heat for 3-4 minutes, allowing the flavors to meld.

Gradually whisk in the grated Parmesan cheese, ensuring a smooth melting process. Adjust heat to low if necessary.

Stir in fresh lemon juice and lots of lemon zest. Taste the sauce and season with salt and black pepper.

Add the cooked pasta to the skillet. Toss gently to coat in the lemony cream sauce. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.

Finish with Parsley: Sprinkle with chopped parsley for a burst of freshness.

Serve Immediately: Plate the lemon fettuccine Alfredo and garnish with additional Parmesan cheese and parsley if desired.