Fill a large pot with water, adding a generous pinch of salt, and bring it to a rolling boil over high heat. Once boiling, add your spaghetti and cook according to the package instructions—typically around 8-10 minutes—until al dente. Stir occasionally to prevent sticking, and when done, drain the pasta, reserving a bit of pasta water for the sauce.

While the pasta cooks, heat a large skillet over medium heat and melt 2 tablespoons of butter. Add 3-4 cloves of minced garlic and sauté for about 1-2 minutes until fragrant and lightly golden.

Next, pour in 1 cup of heavy cream into the skillet and reduce the heat to low. Stir the mixture gently while allowing it to simmer for 3-4 minutes, letting it thicken slightly.

Add in 1 cup of grated Parmesan cheese, stirring until melted and fully combined.

Add the drained spaghetti to the skillet with the sauce, tossing until every noodle is well coated. Season with freshly cracked black pepper to taste.

Once everything is combined, remove the skillet from heat and serve immediately in warm bowls.