In a large mixing bowl, combine 2 cups of all-purpose flour with a pinch of salt. Create a well in the center, crack in 2 large eggs, and beat them gently. Gradually stir the flour into the eggs with a fork until a rough dough forms. Knead the dough on a floured surface for about 8-10 minutes until it is smooth and elastic. Wrap the dough in plastic wrap and let it rest for 20 minutes.

After resting, divide the dough into quarters. Use a pasta machine or rolling pin on a lightly floured surface to roll out each piece to about 1/16 inch. Cut into your chosen pasta shape. Dust with flour and set aside.

Bring a large pot of salted water to a boil. Add the pasta and cook for 2-3 minutes or until it floats. Taste for al dente, drain, and reserve a cup of the starchy pasta water.

In a large skillet, melt 3 tablespoons of butter over medium heat. Add 4 minced cloves of garlic, sautéing for 1-2 minutes. Pour in 1 cup of heavy cream and simmer until it thickens, about 3-5 minutes.

Add the drained pasta to the skillet and toss to coat in the sauce, using reserved pasta water as needed. Stir in ½ cup of grated Parmesan cheese until melted and creamy.

Plate the pasta, garnishing with chopped parsley and cracked black pepper. Serve immediately.