Cook fettuccine according to package directions; drain. (reserve ½ cup pasta water if you want to use that for the ½ cup water in the recipe. That's what I do, but if you forget, no worries!)
Melt butter in a saucepan over low heat. Add minced garlic and stir for about 1 minute. Add flour and stir until smooth. Cook one minute, stirring constantly.
Gradually add the half-and-half and water; cook over medium heat stirring constantly, until thickened and bubbly. Stir in Parmesan, parsley, pepper, poppy seeds, and salt. Add fettuccine back to pan and toss until warmed. Served immediately garnished with parsley sprig, if desired. Makes 2 servings.
Note: if you are in a real hurry or don't want to chop anything, you can use ½ teaspoon garlic powder in place of the fresh garlic, and 2 teaspoons dried parsley flakes in place of the fresh parsley. Stir both in along with the pepper, poppy seeds, and salt.
Recipe by The Culinary Cellar at https://theculinarycellar.com/how-about-some-christmas-fettuccine/