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In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water.
Meanwhile, in a large pan over medium heat, heat oil. Add minced garlic and cook until fragrant, 1 minute, then add double cream, stock, and ½ of reserved pasta water. Add cooked spaghetti and toss until the pasta is fully coated and liquid is simmering.
Remove from heat and stir in cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper and garnish with chives before serving.