In a large pot or deep skillet, combine 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Allow the butter to melt completely until it sizzles gently, which should take about 1-2 minutes.

Add 4 minced garlic cloves to the melted butter and oil mixture, stirring continuously for 1-2 minutes until fragrant and slightly golden.

Pour in 4 cups of vegetable or chicken broth, stirring to combine. Increase the heat slightly to bring the broth to a gentle simmer, allowing the flavors to meld for around 2-3 minutes.

Once simmering, add 12 ounces of uncooked pasta, ensuring each piece is submerged in the broth. Stir well to coat the pasta to prevent sticking.

Cover the pot and let it cook for 10-12 minutes over medium-low heat, stirring occasionally, until the pasta is al dente.

Reduce heat to low and stir in 1 cup of heavy cream, simmer for an additional 3-4 minutes.

Remove the pot from heat and add in 1 cup of freshly grated Parmesan cheese. Stir until melted completely into the sauce.

Season your dish with salt, black pepper, and optional red pepper flakes to taste.

Sprinkle chopped fresh parsley over the creamy pasta before serving hot.