Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain and set aside.

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Pour in the heavy cream, lemon juice, and lemon zest. Stir to combine and bring to a simmer.

Add the grated Parmesan cheese, salt, and black pepper. Stir until the cheese is melted and the sauce is creamy.

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

Serve immediately, garnished with chopped parsley and additional Parmesan cheese.