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

Pour in the heavy cream and bring to a simmer. Stir in the Parmesan cheese, lemon juice, and lemon zest. Cook until the cheese is melted and the sauce is creamy.

Season with salt and pepper to taste.

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

Serve immediately, garnished with fresh parsley and lemon wedges.