Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the linguine and cook according to the package instructions until al dente. Just before draining, reserve about 300ml of the starchy pasta water. Drain the pasta using a colander.

Sauté the Garlic: While the pasta is cooking, melt the butter in a large frying pan over a medium-low heat. Add the minced garlic and cook for about 60-90 seconds, stirring constantly until it's fragrant. Be very careful not to let it brown, as it will turn bitter.

Create the Cream Sauce: Pour the double cream into the pan with the garlic butter. Bring it to a gentle simmer, then reduce the heat to low. Let it bubble gently for 2-3 minutes to thicken slightly. Season with salt and freshly ground black pepper.

Melt the Cheese: Remove the pan from the heat. Gradually add the grated Parmesan cheese, whisking continuously until the cheese is completely melted and the sauce is smooth. It's crucial to do this off the heat to prevent the cheese from clumping.

Combine Pasta and Sauce: Add the drained pasta directly to the pan with the sauce. Use tongs to toss everything together until the pasta is well-coated.

Emulsify the Sauce: This is the key step! Add about 120ml of the reserved pasta water to the pan and toss vigorously. I find that using tongs to lift and turn the pasta helps the sauce and water emulsify. The starch in the water will help the sauce cling to the pasta, creating a silky, non-greasy finish. Add more pasta water, a tablespoon at a time, until you reach your desired consistency.

Garnish and Serve: Stir in most of the chopped fresh parsley. Serve immediately in warm bowls, garnished with a little extra Parmesan cheese and the remaining fresh parsley.