In a large pot, heat the olive oil over medium heat.

Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Pour in the uncooked pasta, followed by the vegetable or chicken broth. Stir to combine.

Add salt, black pepper, and red pepper flakes (if using). Bring the mixture to a boil.

Reduce the heat to a simmer and cover the pot. Cook for about 10-12 minutes, stirring occasionally, until the pasta is al dente and most of the liquid is absorbed.

Stir in the heavy cream and continue to cook for another 2-3 minutes, allowing the sauce to thicken.

Gradually add the grated Parmesan cheese, stirring until it melts and creates a creamy sauce.

If the sauce is too thick, add a bit more broth or cream to reach your desired consistency.

Remove from heat, garnish with fresh parsley, and serve immediately.