In a large pot, bring salted water to a boil. Add short pasta and cook according to package instructions (8-12 minutes) until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant and golden.

Lower the heat and stir in heavy cream. Warm through without boiling (2-3 minutes) to blend with garlic.

Add drained pasta to the skillet and toss gently in sauce until well-coated (1-2 minutes).

Stir in freshly grated Parmesan, melt into sauce, and season with salt and pepper to taste.

Serve immediately in warmed bowls, garnished with additional Parmesan if desired.