Cook the pasta in salted water until al dente. Save 1/2 cup of the starchy water, then drain. Don’t drain it all—trust me on this.

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté 30–60 seconds until it smells amazing. Don’t let it burn—garlic blackened = bitter vibes.

Pour in the cream and bring to a gentle simmer. Stir occasionally and let it thicken a bit, about 2–3 minutes.

Stir in the parmesan until melted and glossy. If it looks chunky, whisk a moment or two. It’s not a science experiment, promise.

Add the reserved pasta water a little at a time until you reach your preferred sauce consistency. It should cling to the pasta, not disappear.

Toss the cooked pasta into the sauce. Season with salt, pepper, and optional red pepper flakes. Stir until every noodle is gleaming.

Finish with a sprinkle of parsley or chives and an extra grating of parmesan. Serve hot and watch it disappear fast.