Start by boiling a large pot of salted water. Add the fettuccine (or any pasta you prefer), and cook according to package instructions until al dente. Drain the pasta and set it aside, reserving about ½ cup of the cooking water for later.

In a large skillet, heat the olive oil over medium heat. Add the sliced Cajun smoked sausage and cook until browned, about 5-7 minutes.

Stir in the minced garlic during the last minute of cooking the sausage to allow the garlic to become fragrant without burning.

Lower the heat to medium-low and pour in the heavy cream. Stir to combine, allowing the cream to heat through.

Gradually whisk in the grated Parmesan cheese until the sauce is smooth, adding salt and pepper to taste.

Add the cooked pasta directly into the sauce and toss until well-coated, adding reserved pasta water as needed to reach your desired consistency.

Remove from heat, sprinkle chopped parsley, and serve immediately, enjoying the creamy, smoky goodness!