Warm the pot: Set a large, wide pot or deep sauté pan over medium heat. Add the butter and olive oil. When the butter melts and foams, reduce heat slightly.

Bloom the garlic: Add the minced garlic and a pinch of salt. Stir for 60–90 seconds until fragrant. Do not brown the garlic; lower the heat if it starts to color.

Add liquids: Pour in the broth and milk. Stir, scraping the bottom to release any flavorful bits. Bring to a gentle simmer.

Add pasta: Add the dry pasta, bending it as needed so it fits. Use tongs to submerge strands. Keep the heat at a steady simmer, not a rolling boil.

Simmer and stir: Cook for 9–12 minutes, stirring often so the pasta doesn’t clump and to prevent sticking. The liquid will gradually thicken as the pasta releases starch.

Season: Add 1/2 teaspoon salt, several cracks of black pepper, and red pepper flakes if using. Taste the liquid and adjust as needed.

Add cream and cheese: When the pasta is just shy of al dente and the sauce is slightly loose, lower the heat. Stir in the heavy cream and parmesan until smooth and glossy. If it’s too tight, add a splash of hot water or more milk.

Finish: Turn off the heat. Let the pasta rest 1–2 minutes to thicken. Add a small squeeze of lemon if you like brightness. Top with chopped parsley or chives.

Serve: Twirl into bowls, shower with extra parmesan, and serve right away.