Bring a large pot of water to a rolling boil. Add a generous amount of kosher salt (the water should taste like the sea). Add the pasta and cook according to package directions until al dente.

While the pasta is cooking, melt the butter in a large skillet or saucepan over medium heat. Once the butter is melted and foaming, add the minced garlic. Cook, stirring constantly, for about 30-60 seconds until fragrant. Be very careful not to let the garlic brown or burn.

Just before draining the pasta, carefully scoop out and reserve about 1.5 cups of the starchy pasta water. Drain the pasta in a colander.

Add the drained pasta directly to the skillet with the garlic butter. Toss well to coat every strand of pasta.

Reduce the heat to low. Add the 1/2 cup of grated Parmesan cheese and about 1/2 cup of the reserved pasta water. Toss and stir vigorously and continuously using tongs until the cheese melts and the liquids emulsify into a creamy, glossy sauce that clings to the noodles.

If the sauce seems too thick, add more reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. The sauce will thicken slightly as it cools.

Remove from heat. Season with the freshly cracked black pepper and taste for salt, adding more if needed. Toss in the fresh parsley. Serve immediately with extra grated Parmesan cheese on top.