Bring a large pot of salted water to a boil. Add the linguine and cook according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water for later.

In a skillet, add the butter and minced garlic. Cook for about 1 minute until fragrant, stirring constantly to prevent burning. Lower the heat and pour in the heavy cream, followed by the grated Parmesan cheese. Stir continuously until the sauce is smooth and cream.

Dump the cooked linguine to the skillet, tossing it in the garlic butter sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it up.

Transfer the pasta to serving plates and garnish with additional Parmesan cheese and freshly cracked black pepper. Serve immediately and enjoy!