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 over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, lemon zest, lemon juice, salt, and pepper. Cook for 2-3 minutes until the sauce thickens slightly.

Add the cooked pasta to the skillet and toss to coat in the creamy sauce. Cook for an additional minute to heat through.

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