Bring a large pot of salted water to a rolling boil. Add linguine and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the rest.

In the same pot, heat olive oil over low heat, add minced garlic and sauté for 3-4 minutes until fragrant and lightly golden.

Add softened cream cheese to the pot and let it melt into the garlic oil for 3-4 minutes, stirring until smooth.

Whisk in Parmesan cheese, heavy cream, and reserved pasta water until the mixture is creamy and emulsified, about 2-3 minutes.

Add the drained linguine to the sauce, tossing gently to coat. Adjust consistency with reserved pasta water if needed.

Taste and adjust seasoning with salt and pepper before serving. Garnish with extra Parmesan and pepper.