Boil the 8 oz fettuccine in heavily salted water until just al dente, 10 to 11 minutes, then drain without rinsing.

Melt the 2 tbsp butter in a large skillet over medium heat, add the 3 cloves minced garlic, and cook for 1 minute until pale gold and fragrant.

Stir in the 1 cup heavy cream, 1 cup whole milk, 0.25 tsp garlic powder, 0.5 tsp salt, and 0.25 tsp black pepper. Bring to a gentle simmer over medium-high heat, about 3 to 4 minutes.

Reduce heat to low and add the 1.5 cups parmesan a handful at a time, stirring after each addition until fully melted, about 2 minutes total.

Add the 8 oz crab meat and 1 tbsp lemon juice and stir gently over low heat for 1 to 2 minutes until warmed through, then add the drained pasta and toss for 30 seconds.

Divide into 4 bowls, spoon extra sauce over the top, and finish with the 2 tbsp chopped parsley and a crack of black pepper.