Pour the broth into a large pot, then bring it to a gentle boil over medium-high heat.
Add the dry pasta to the boiling broth, stirring gently to prevent sticking. Cook uncovered, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed, about 8-10 minutes.
Reduce the heat to low, then stir in the minced garlic and olive oil. Cook for about 1-2 minutes until fragrant, hearing the garlic sizzle softly without browning.
Sprinkle in a pinch of salt and black pepper, then gradually stir in the grated Parmesan cheese, mixing well to create a creamy, cohesive sauce that coats the pasta evenly.
Cook for another 1-2 minutes, allowing the cheese to melt fully and the dish to thicken to a silky consistency. Emphasize the aroma of garlic and cheese as the mixture becomes glossy.
Taste and adjust the seasoning with more salt or pepper if needed. Once the pasta is creamy and hot, transfer it to serving bowls.
Garnish with additional grated Parmesan or fresh herbs if desired, then serve immediately while warm and velvety.
