Cook the fettuccine according to package instructions until al dente.
In a large skillet, heat the olive oil over medium heat and add the minced garlic.
Pour in the heavy cream and add the Parmesan cheese, stirring to combine.
Add the lemon zest and juice to the skillet, mixing well.
Toss the cooked fettuccine into the sauce, mixing until well coated.
If the sauce is too thick, add reserved pasta water a little at a time until reaching desired consistency.
Season with salt and black pepper to taste, adjusting as necessary.
Serve immediately, garnished with fresh herbs if desired.
