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In a large pot over medium-high heat, add the olive oil and garlic. Sauté for 1 minute or until the garlic fragrance.
Add the broth, salt, and pepper. Stir to combine.
Add the uncooked pasta, submerging it completely in the broth. Cover, and reduce the heat to medium-low.
Cook for 12-14 minutes or until the pasta is al dente, stirring a couple of times as it cooks to avoid clumps.
Add the heavy cream and Parmesan cheese. Stir to combine.
Garnish with extra Parmesan and freshly ground black pepper.
Serve warm!
Store in an airtight container in the fridge for up to five days.