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

Reserve 1 cup of pasta water, then drain the pasta in a colander.

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

Pour in the heavy cream and bring to a simmer. Stir in the grated parmesan cheese until melted and smooth.

Add truffle oil, salt, and pepper to taste. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Add the drained pasta to the sauce and toss to coat evenly.

Serve immediately, garnished with truffle shavings and chopped parsley.