Cook the fettuccine according to package instructions until al dente. Drain and set aside.

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Reduce the heat to low and pour in the heavy cream. Stir continuously until the cream is heated through.

Gradually add the grated Parmesan cheese, stirring constantly until the sauce is smooth and thickened.

Add the cooked fettuccine to the skillet and toss to coat the pasta with the sauce.

Stir in the finely shaved black truffles, reserving a few slices for garnish.

Season with salt and pepper to taste. Serve immediately, garnished with the reserved truffle slices.