1. Bring a large pot of generously salted water to a boil. Cook the gluten-free fettuccine according to the package directions until al dente. Before draining, reserve ½ cup of the pasta water. Drain the pasta and set aside. Do not rinse.

2. While the pasta cooks, melt the butter in a large skillet over medium-low heat. Add the minced garlic and cook for 30-60 seconds, just until fragrant. Do not allow the garlic to brown.

3. Pour in the heavy cream and bring it to a gentle simmer. Cook for 3-4 minutes, stirring occasionally.

4. Reduce the heat to low. Gradually add the freshly grated Parmesan, whisking continuously until the cheese has melted and the sauce is smooth.

5. Add the black pepper and taste before adding salt. The salted butter and Parmesan may provide enough salt on their own.

6. Add the cooked fettuccine directly to the skillet. Using tongs, gently toss the pasta until it is completely coated in the Alfredo sauce.

TIP: If the sauce is too thick, add the reserved pasta water 1 tablespoon at a time, tossing after each addition, until the sauce reaches your desired consistency.

7. Serve immediately with additional Parmesan and freshly cracked black pepper. Add fresh parsley, if desired.