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, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese until melted and smooth.

Add the truffle oil, salt, and pepper to taste. Mix well.

Add the cooked pasta to the skillet and toss to coat in the sauce. Cook for an additional 2 minutes to heat through.

Serve immediately, garnished with truffle shavings and chopped parsley.