Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package instructions until al dente.

While the pasta cooks, melt the butter in a large skillet over medium-low heat. Add the minced garlic and sauté for 1 minute until fragrant (do not let it brown).

Stir in the heavy cream and let it simmer gently for 2-3 minutes until slightly thickened.

Turn the heat to low and gradually whisk in the freshly grated parmesan cheese until the sauce is completely smooth.

Drain the pasta, reserving 1/2 cup of pasta water. Add the cooked pasta directly into the cream sauce, tossing constantly to coat.

If the sauce is too thick, splash in a little of the reserved pasta water until it reaches your desired consistency.

Season generously with freshly cracked black pepper. Garnish with chopped parsley and serve immediately.