Bring a large pot of salted water to a boil. Add fettuccine or spaghetti and cook until al dente, about 8-10 minutes. Don’t forget to reserve 1 cup of pasta water before draining!

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and slightly golden.

Pour in the heavy cream, stirring constantly until it comes to a simmer. Gradually whisk in the grated Parmesan cheese until melted and the sauce is creamy.

Add the drained pasta to the sauce, tossing gently to coat evenly. If the sauce is too thick, add reserved pasta water until desired consistency is reached.

Stir in the chopped spinach and Italian seasoning, cooking until the spinach wilts, about 2-3 minutes. Season with salt, pepper, and red pepper flakes if desired.

Remove from heat and plate the creamy pasta. Garnish with fresh parsley and a sprinkle of extra Parmesan.