Make the  polls Bring a large pot of  interspersed water to a  pustule. Add the fettuccine and cook until al dente according to package directions,  generally 10  twinkles. Reserve 1/2 mug of the  cuisine water,  also drain well. Set away.  Make the  funk Season  funk  guts with the Italian seasoning,  swab, and pepper.  Warm the olive  oil painting over medium-high heat in a large nonstick skillet. Once it’s shimmering, swirl the  visage to unevenly distribute. Add the  funk and leave it  unperturbed for 5- 7  twinkles, until the bottom is golden- brown. Flip over and add in 1 teaspoon of adulation between them, picking up the  visage to give it a gentle curve to distribute. Continue cooking for another 5- 7  twinkles( or an internal temperature reaches 165 degrees F.)  Transfer the  funk to a  slice board and let rest for 3  twinkles. Cut into 1/ 2- inch-thick slices. Tent with antipode while you prepare the sauce.  Make the Alfredo sauce In the same  visage, over medium-low heat, add the adulation and cream; whisk until adulation has melted.  Add in the  diced garlic, garlic greasepaint, Italian seasoning,  swab, and pepper; whisk until combined and smooth.  Bring to a gentle  poach( do not boil) and cook for 3- 4  twinkles, whisking constantly, until it starts to cake.  Stir in the parmesan  rubbish just until melted and the sauce is smooth.However, add some of the reserved pasta  cuisine water, a many soupspoons at a time,( If the sauce ends up too thick.)  Assemble Take sauce off the heat and  incontinently toss with the cooked fettuccine  polls.  Divide the pasta among serving  coliseums and top with a many slices of  funk. Garnish with parsley,  further Parmesan, and black pepper if asked .