Cook the fettuccine according to package instructions until al dente, then drain.

In a large skillet, heat olive oil over medium heat and add minced garlic, sautéing until fragrant.

Pour in the heavy cream and stir well, bringing it to a gentle simmer.

Add the lemon zest and juice, stirring to combine. Season with salt and black pepper.

Add the cooked fettuccine to the skillet and toss to coat the pasta in the sauce.

Serve immediately, garnished with chopped parsley for a fresh finish.