Begin by bringing a large pot of salted water to a rolling boil over high heat. Add fettuccine pasta and cook according to package instructions for 10-12 minutes until al dente. Once done, drain the pasta, reserving about 1/4 cup of the starchy pasta water for later use.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 1 pound of bulk Italian sausage, breaking it apart with a spoon. Cook for around 7-10 minutes, stirring occasionally, until it is well-browned and cooked through.

After the sausage is browned, add 4 minced garlic cloves to the skillet. Sauté for about 1 minute until the garlic is fragrant.

Pour in 1/2 cup of heavy cream and 1/2 cup of chicken broth into the skillet, stirring to combine. Bring the mixture to a gentle simmer and cook for 3-5 minutes until the sauce thickens slightly.

Add the drained fettuccine pasta to the skillet, tossing gently to coat. If the sauce appears too thick, gradually add in a little reserved pasta water.

Remove the skillet from heat and stir in 1/2 cup of grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste and garnish with fresh parsley.