Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve ¼ cup of the pasta water, then drain.

Melt the butter in a large skillet over medium-low heat.

Add the minced garlic and cook for about 1 minute until fragrant.

Pour in the heavy cream and stir until warmed through. Do not let it boil.

Add the Boursin cheese and stir until completely melted and smooth.

Mix in the grated Parmesan cheese and continue stirring until the sauce becomes thick and creamy.

Season with black pepper and salt if needed.

If the sauce is too thick, stir in a little reserved pasta water until it reaches your desired consistency.

Add the cooked pasta to the skillet and toss until evenly coated.

Garnish with fresh parsley and extra Parmesan before serving.