Bring a large pot of water to a full rolling boil.  Add enough salt that the water tastes like the sea. 

Once the water comes back up to a full boil, add the pasta and cook according to the package directions.

Meanwhile, in a large, deep skillet over medium heat, melt the butter.  Add the garlic and cook for 1-2 minutes.  Don’t allow the garlic to brown.

Whisk in the heavy cream and allow it to reduce, stirring often, for 5-8 minutes.

Add half of the cheese to the cream and whisk until the cheese is melted and the mixture is smooth.

Ladle out about a cup of the pasta cooking water.  Set aside.

Pour in ¼ cup of the pasta water into the cream sauce.  Whisk until smooth.  If the sauce is still too thick, add a bit more water until the desired consistency is achieved.

When the pasta is al dente, drain it well and shake off the excess water.

Add the pasta to the cream sauce in the skillet.

Use tongs to turn the pasta in the sauce until each strand of pasta is coated in sauce.  Take care not to break up the pasta.

Sprinkle the remaining half of the cheese over the top and continue to fold the pasta and sauce together.

Garnish the alfredo with the chopped parsley.

Serve hot.