Boil a large pot of water with 1 tbsp Kosher salt. Cook the fettuccine pasta according to package instructions until al dente. Reserve half a cup of pasta water before draining.

In a large skillet over medium-low heat, crumble the Boursin cheese and pour in the heavy cream. Stir continuously until the cheese melts into a smooth cream sauce.

Add the reserved pasta water to the sauce and simmer for 2 minutes to thicken slightly.

Toss the cooked fettuccine pasta in the cream sauce until evenly coated. Remove from heat.

Garnish with chopped fresh parsley, freshly ground black pepper, and grated Parmesan cheese before serving.