Fill a large pot with water, season it generously with salt, and bring it to a boil.

Once boiling, add the pasta and cook according to the package instructions until al dente.

Before draining, set aside about 3/4 cup of the pasta water.

Meanwhile, in a large skillet or Dutch oven, melt 3 tablespoons of butter over low heat. Add the garlic and sauté gently, stirring often.

Keep the heat low to infuse the butter with flavor without browning the garlic.

Transfer the drained pasta to the skillet and toss with tongs.

Sprinkle in the fresh Parmesan cheese and mix until it begins to melt. Gradually add a few spoonfuls of the reserved pasta water along with the remaining tablespoon of butter, tossing the pasta until it develops a glossy, well-coated texture.

Season with salt and black pepper to taste, give it a final toss, and serve immediately, garnished with additional Parmesan and chopped parsley.