Boil 3-4 quarts of salted water, add the olive oil to prevent sticking, and cook the fettucine (or linguine) according to package directions to "al-dente".
Don't over-cook. Rinse and drain.
In a large skillet, add the butter and crushed garlic. Stir together and cook for a few minutes. Add the cream and cook over low heat for a few minutes more to thicken.
Add most of the the grated cheese to the mix and allow it to melt completely while stirring.
To the sauce, add the cooked pasta and cover thoroughly with the sauce before serving. Cooked shrimp or green vegetables are often used to enhance the dish's color
and flavor. Garnish with parsley and more grated parmesan cheese.
This can be served with an Italian Salad and a glass of Pinot Grigio, Chardonnay or White Sangria wine.
"Fettucine Alfredo" - The main ingredients, besides the flat pasta, are butter and sharp cheese. It was "invented"
around the turn of the century by the proprietor of a restaurant on the Via della Scrofa in Rome, Italy. The place was called Ristorante Alfredo.
It's still in business today and that famous, simple dish commands a very premium price there.