Heat a large pot over medium heat and add the olive oil, swirling to coat the bottom.

Add the minced garlic and sauté for 30 to 60 seconds until fragrant, being careful not to brown it.

Pour in the milk and gently bring it to a simmer, keeping the heat low to avoid boiling vigorously.

Add the pasta in a single layer and cook, stirring occasionally, following the package time until tender. If the pot looks dry, add a few tablespoons of water or milk.

Once the pasta is tender, reduce heat to low and stir in the grated Parmesan until it melts into a smooth, creamy sauce. If the sauce is too thick, add a splash of milk and stir.

Taste and season with salt and freshly ground black pepper, then stir in the chopped parsley.

Serve hot, garnishing each bowl with extra Parmesan and a sprinkle of parsley.