Heat a large pot over medium heat and add the olive oil.

Add the minced garlic and sauté for about 1 minute, just until fragrant and slightly softened. Do not let it brown.

Pour the dry pasta into the pot and add the milk. Stir to combine so the pasta is mostly submerged.

Bring the mixture to a gentle boil, then reduce heat to a simmer.

Cook, stirring often, following the pasta package time as a guide. Stirring prevents sticking and helps the milk thicken.

When the pasta is al dente and the sauce has thickened to a creamy coating, remove from heat.

Stir in the grated Parmesan until it melts and the sauce becomes glossy. If the sauce seems too thick, add a splash of milk to loosen it.

Taste and season with salt and pepper.

Garnish with chopped parsley if desired and serve warm.