Bring a pot of salted water to a boil and cook the pasta according to the package directions until al dente. The noodles should be tender with a slight firm bite in the center, so they can finish in the sauce without going soft.

As the pasta nears doneness, melt the butter in a skillet over medium-high heat and whisk in the flour for about 2 minutes. The roux should bubble softly and look pale, with no raw floury smell.

Lower the heat to medium-low, then stir in the minced garlic and chicken broth and let it simmer for about 1 minute. The garlic should smell fragrant and turn pale golden, never brown or bitter.

Whisk in the heavy/whipping cream and cook for a few minutes, stirring occasionally, until the sauce reaches your preferred thickness. It is ready when it lightly coats the back of a spoon and leaves a clear trail when stirred.

Stir in the freshly grated parmesan cheese and season with salt & pepper as needed. The cheese should disappear into the cream and leave the sauce smooth rather than stringy or oily.

Drain the pasta, toss it thoroughly with the sauce, and add a little pasta water if you wish to thin the sauce a bit. The finished noodles should look glossy and evenly coated; serve immediately with parsley and extra parm if desired.