Put a large pot on medium heat and add the butter. Let it melt and foam gently.

Add the minced garlic and sauté for about 1 minute, ensuring it softens but does not brown.

Add the dry pasta to the pot, then pour in the milk. Season with a pinch of salt and a few grinds of black pepper. Stir to combine.

Bring the mixture to a gentle boil, then turn the heat down to low. Cover and simmer for 10–12 minutes, stirring occasionally.

Remove the pot from the heat and stir in the grated Parmesan until it melts into a smooth sauce. Adjust thickness by adding a splash of milk if needed.

Taste and adjust seasoning with more salt and pepper if needed.

Serve in bowls and garnish with chopped parsley.