Melt the butter in a large pot over medium heat. Add the garlic and cook, stirring, for 1 minute until fragrant.

Pour in the broth and cream, then add the pasta and a pinch of salt. Bring to a boil, reduce to a simmer, and cook for 10 to 12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.

Remove from heat. Stir in the Parmesan and black pepper until the cheese melts and the sauce is glossy. Let it sit for 2 minutes, then taste for salt. Serve in bowls topped with parsley if you like.