All ingredients ready? Let's begin!
In a large stockpot over medium-high heat, melt the butter. Add the minced garlic here if using. Then, sprinkle the flour over the melted butter and whisk until combined. Cook for 2-3 minutes, whisking frequently until the mixture looks lightly toasted. You have just made a roux.
Continue whisking as you pour in 1 cup of water. Once combined and completely smooth, add the remaining water and cream. Whisk well until combined and there are no clumps.
Now, stir in the uncooked pasta, salt, and black pepper. With a wooden spoon, press the pasta down so that it’s fully submerged in the liquid.
Cover the pot and bring it to a boil over high heat. Then reduce the heat to medium-low and cook covered for 5 minutes, stirring occasionally. Take off the lid and simmer for another 3-5 minutes or until the pasta is al dente (still slightly chewy but not hard).
Remove the pot from the stove and stir in the grated cheese until melted and incorporated. Taste and season with more salt and pepper if needed.
Serve immediately with a sprig of parsley to garnish. Enjoy!