Grate 135g of Parmesan Reggiano on the fine side of a box grater. Set aside at room temperature.

Place a medium saucepan over the lowest heat setting. Add the butter and melt fully without foaming or browning.

Add the finely minced garlic and stir for 60 to 90 seconds until fragrant and pale gold at the edges, not browned.

Pour in the heavy cream, raise the heat to medium-low, and bring to a gentle simmer: small bubbles at the edges, not a rolling boil.

Simmer uncovered for 3 to 4 minutes, stirring occasionally, until the cream lightly coats the back of a spoon.

Remove the pan completely from the heat. Add the Parmesan in three additions, stirring well between each until fully melted.

Stir in the white pepper and salt. Adjust to taste. Add pasta water one tablespoon at a time if the sauce is too thick.

Toss immediately with freshly drained pasta and serve within 5 minutes.