Cook the spaghetti

• Bring a large pot of salted water to a boil.
• Cook the spaghetti until al dente, then reserve a little pasta water and drain.

Make the alfredo sauce

• Melt the butter in a pan over medium heat and soften the garlic.
• Pour in the cream and simmer gently until slightly thickened.
• Stir in the grated parmesan until smooth, then season with salt and pepper.

Combine and serve

• Add the drained spaghetti to the sauce and toss with tongs, loosening with a splash of pasta water.
• Serve immediately with extra parmesan and black pepper.