Fill a large pot with water and add Kosher salt; remember, your pasta water should be salted to the salinity of the sea!

Bring the water to a boil and cook the linguine as per the package directions.

Reserve about 1 cup of pasta water, then drain the pasta into a colander.

While the pasta is cooking, melt the butter in a large saucepan over medium-low heat.

Add the minced garlic and stir, cooking for only about 30 seconds until the garlic becomes aromatic.

Next, add the heavy cream, stir and simmer for about 2 minutes. Add in the grated Parmesan cheese and season with Kosher salt and fresh ground pepper. Continue to stir until the cheese is melted.

Remove from the heat and add the drained pasta to the saucepan. Using tongs or a pasta fork, mix until the pasta is well coated with the sauce. If you find the sauce a little too thick, add a little of the reserved pasta water to the saucepan, about a tbsp at a time.

Serve the pasta immediately.

Garnish with the chopped parsley and more Parmesan if desired.