Bring a large pot of water to a boil. Add the pasta and cook until al dente. While cooking, start on the sauce.

Over medium heat, melt butter and heat garlic in a large saucepan. Once garlic is softened slightly, but not browned, season with salt and pepper and add the cream.

Let it come to a simmer over low heat and thicken slightly. It will coat the side of the pan slightly. Then add the cheese and stir until it is melted and combined well. Turn off the heat and add the cooked pasta, stirring to combine it all well. Plate the pasta and sprinkle with parsley and extra shredded Parmigiano Reggiano if you wish.