Cook the pasta in salted water according to package directions until al dente. Reserve a cup of pasta water, then drain. Don’t skip the water—it’s the secret sauce diluter.

In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté 30 seconds until fragrant—don’t burn it or you’ll taste the kitchen’s regret.

Whisk in the milk and yogurt. Bring to a gentle simmer, then stir in the cream cheese if you’re using it. The goal is a smooth, glossy base, not curdled chaos.

Stir in Parmesan and the cornstarch slurry (or hot water) to thicken. If it’s too thick, splash in a bit of pasta water until you reach silky richness.

Toss in the hot pasta, coating well. Season with salt and pepper, tasting as you go. Add a pinch of nutmeg or lemon zest if you’re feeling fancy.

Gently heat for 1–2 minutes to meld flavors. Remove from heat and let it rest a minute—sauce likes to cling to every strand when it’s cooled a touch.