In a large skillet over medium heat, add 4 tablespoons of unsalted butter, swirling it to coat the bottom of the pan evenly. Allow the butter to melt completely, which will take about 1-2 minutes.

Once the butter is melted, add 4 cloves of minced garlic to the pan. Sauté for about 1-2 minutes until fragrant and slightly softened, avoiding browning.

Pour in 4 cups of vegetable or chicken broth, stirring gently to combine with the garlic and butter. Increase the heat slightly to bring to a gentle boil, about 2 minutes.

Add 8 ounces of pasta to the skillet. Stir to ensure all pasta is submerged. Cook according to package instructions, around 8-10 minutes, stirring occasionally.

Monitor the pasta; if the liquid evaporates too quickly, lower the heat. Check for doneness about 8 minutes in.

Once the pasta is cooked and most liquid absorbed, reduce the heat to low to maintain temperature without overcooking.

Sprinkle in 1 cup of grated Parmesan cheese, stirring until melted and creamy. Add a splash of water or more broth if too dry.

Taste and adjust with salt and pepper as needed. Mix in chopped parsley for freshness.

Serve hot, garnished with additional Parmesan cheese and parsley.