Wash the leeks thoroughly to remove any grit, then slice them thinly. Mince the garlic cloves.

Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions, usually until al dente. Reserve 1 cup of pasta water before draining.

In a skillet over medium heat, drizzle in the olive oil and sauté the sliced leeks until they turn golden brown, about 10-15 minutes.

Once the leeks are caramelized, toss in the minced garlic and sauté for an additional minute until fragrant.

Pour in the heavy cream and simmer for about 5 minutes to thicken the sauce. Adjust consistency with reserved pasta water if needed.

Mix the cooked pasta with the leek sauce in the skillet. Stir in the grated Parmesan cheese and season with salt and pepper to taste.