Bring a large pot of well-salted water to a rolling boil. Add the linguine and cook until al dente, about 9-11 minutes. Reserve 1 cup of pasta water, then drain.

In the same pot, heat olive oil over low to medium heat. Add minced garlic and sauté for 3-4 minutes until fragrant and lightly golden.

Add softened cream cheese to the pot and stir continuously until melted and combined with oil, about 3-4 minutes.

Gradually whisk in the Parmesan cheese, heavy cream, and reserved pasta water until smooth, taking about 2-3 minutes.

Add the cooked linguine to the pot and toss gently to coat every piece in the sauce.

Season with coarse salt and freshly ground pepper. Serve warm in bowls, topped with extra Parmesan cheese.