Cook the fettuccine according to package instructions until al dente.
While the pasta cooks, zest and juice the Meyer lemons.
In a large skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
Pour in the heavy cream and stir to combine, cooking for 2-3 minutes until the cream begins to simmer.
Add the lemon juice, zest, and grated Parmesan cheese, stirring until the cheese has melted and the sauce is smooth.
Once the pasta has finished cooking, toss it directly into the skillet with the sauce, adding reserved pasta water as needed for consistency.
Season with salt and freshly cracked black pepper, adjusting to your taste preferences.
Serve immediately, garnished with fresh parsley.
