Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

In a large skillet, melt the butter and olive oil over medium heat.

Add the minced garlic to the skillet and sauté for 1-2 minutes until fragrant, but not browned.

Reduce the heat to low and stir in the heavy cream, allowing it to warm through for 1-2 minutes.

Gradually mix in the grated Parmesan cheese, stirring continuously until the cheese is fully melted and the sauce is smooth.

Slowly add the reserved pasta water to the sauce, a little at a time, until you achieve your desired consistency.

Season the sauce with salt and ground black pepper to taste.

Add the cooked pasta to the skillet and toss it in the sauce until evenly coated.

Serve immediately, garnished with chopped fresh parsley if desired.