In a large sauté pan, heat the butter over medium heat. Add the garlic and stir for 30 seconds or until it becomes fragrant.
Add the cream and continue to heat until it begins to bubble. Lower the heat and simmer gently for about 15 minutes or until the sauce has reduced somewhat. You should be able to coat the back of a spoon and run your finger through it leaving a line.
Remove it from heat and add the cheese and toss until fully mixed. Adjust the consistency with additional cream if necessary. Taste for seasoning and add a little salt and a generous amount of freshly ground pepper.
Stir in the chopped parsley. Toss with the hot cooked pasta of your choice and serve right away.