Warm a tablespoon of olive oil in a large pot or wide skillet over medium heat.

Add the minced garlic and sauté until fragrant, about 1 minute. Watch it so it does not brown.

Put the dry pasta into the pot. Pour in enough water to fully cover the pasta by about half an inch. Turn the heat up and bring to a boil.

Once boiling, reduce the heat to medium and stir in the milk.

Cook, stirring occasionally, until the pasta is al dente and the liquid has reduced and thickened, about 9 to 12 minutes depending on pasta shape.

Remove from heat and stir in the freshly grated Parmesan until the sauce is glossy. Taste and season with salt and pepper.

Spoon onto plates and scatter chopped fresh parsley on top before serving.