Set a large pot of salted water to boil for the pasta.
Put in a saucepan and heat over medium heat:
420 ml cups heavy cream
75 ml tablespoons unsalted butter
2 cloves garlic, minced
When it starts bubbling, stir in:
225 ml freshly grated Parmesan cheese
Turn the pasta pot to its lowest setting and drop in:
500 g fresh fettuccini
Cook for just a couple of minutes, until it is done al dente. Drain the pasta, then return it to the large pot and stir in the cream mixture. Salt and pepper to taste, and toss well over medium heat until the sauce has thickened. Serve immediately with additional grated Parmesan cheese, if desired.