Fill a large pot with salted water and bring it to a boil. Add the fettuccine (or linguine) and cook according to the package instructions until al dente. It usually takes around 9-11 minutes. Remember, you want it firm but cooked through. Before draining, be sure to reserve about a cup of the pasta cooking water. This will help create your sauce later.

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic—your kitchen will start to smell heavenly! Sauté for about 1-2 minutes until it’s fragrant and just starting to turn golden. Be careful not to let it burn, as burnt garlic can become bitter.

Once the garlic is ready, lower the heat. Add the softened cream cheese to the skillet, followed by half-and-half. Stir continuously until the cream cheese has melted and formed a creamy sauce. If your sauce seems too thick, add a little reserved pasta water to reach your desired consistency.

Now, it’s time to add your cooked pasta to the skillet. Toss it gently in the sauce, ensuring every strand is coated. Sprinkle in the grated Parmesan, red pepper flakes, smoked sea salt, and cracked black pepper. Stir until the cheese is fully melted and combined.

Plate your creamy Parmesan garlic linguine. Garnish with extra Parmesan and a sprinkle of fresh herbs if desired. Serve immediately, and don’t forget to enjoy every bite!