In a large pot or deep skillet, melt the butter (or heat the olive oil) over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, stirring constantly to avoid burning.

Pour in the dry pasta, milk, and enough water to just barely cover the pasta. Stir to combine and bring to a gentle boil.

Reduce heat to a simmer and cook uncovered, stirring frequently, for 8–10 minutes or until pasta is al dente and most of the liquid has reduced to a creamy sauce.

Add Parmesan cheese, salt, pepper, and Italian seasoning. Stir until the cheese melts and the sauce thickens.

For an extra creamy sauce, stir in cream cheese or sour cream.

Garnish with chopped parsley or basil and serve immediately while hot.