1. Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente. Reserve ½ cup of pasta water before draining.

2. In a large skillet over medium heat, melt the butter. Grate the garlic directly into the pan and sauté for 2–3 minutes.

3. Pour in the heavy cream and add the room temperature cream cheese. Stir until smooth and melted.

4. Stir in the grated parmesan cheese and kosher salt. Let the sauce simmer over low heat to thicken slightly.

5. Add the cooked penne and reserved pasta water. Toss until all pasta is well coated and the sauce is glossy.

6. Serve immediately with extra parmesan, cracked pepper, and fresh parsley if desired.