Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, usually around 8-10 minutes. Reserve 1/2 cup of the pasta water before draining.

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but don’t let it brown!

Pour in the heavy cream, stirring constantly. Allow it to simmer gently for about 3-5 minutes until it thickens slightly.

Stir in the grated Parmesan cheese until melted and well-combined. Season with salt and pepper to taste.

Gently fold in the crab meat. Add the cooked fettuccine to the skillet, tossing to combine. If the mixture seems too thick, use some reserved pasta water to reach the desired consistency.

Plate your pasta, garnishing with chopped parsley and additional Parmesan if desired.