Bring a large pot of water to a boil. Add the box of pasta and a large pinch of salt once boiling and cook according to package instructions BUT before draining the pasta, reserve 1 cup of the pasta water from the pot in a bowl. Set aside and drain the pasta from the remaining water. Set the pasta in a large bowl and drizzle with a little extra virgin olive oil and season with a little kosher salt, Toss to coat so it doesn't all stick together!

Heat a saucepan over medium heat with olive oil and the butter. When the butter has melted add in the minced garlic and saute for about 30 seconds, being careful not to burn.

Add in the flour and whisk until the flour is combined with the butter and no longer has clumps in it.

Pour in the milk and whisk, bring to a simmer and let simmer (whisking often) until the sauce has thickened, about 5 minutes. Reduce heat to low.

Add in the shredded parmesan cheese and season generously with kosher salt, and a little black pepper (you can add crushed red pepper flakes too for some heat).

Now, it's your time to decide what type of consistency you want your sauce by adding a little of the pasta water to thin it out (you don't even have to if you don't want to but pasta water will thin out your sauce yet still leave it nice and creamy). Start by adding ½ cup and see what you think, then slowly add a little more if you like a thinner sauce. Your call!

When the sauce is where you want it, and the cheese inside is melted nicely, pour over the pasta and toss to coat. Add some freshly chopped parsley for garnish, serve and enjoy!