Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente.

Reserve 1 cup of pasta water, then drain the pasta in a colander.

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 Parmesan cheese until melted and smooth.

Add the truffle oil and season with salt and black pepper to taste. If the sauce is too thick, add reserved pasta water until desired consistency is reached.

Add the cooked pasta to the sauce, tossing to coat evenly. Serve immediately, garnished with truffle shavings.