Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Drain, reserving ½ cup of the pasta water.

 In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. 

 Pour in the heavy cream and stir in the Italian seasoning. Simmer gently for 3–4 minutes. 

 Add the grated Parmesan cheese and stir continuously until the sauce becomes smooth and creamy. 

 Season with salt and black pepper to taste. 

 Add the cooked spaghetti to the skillet and toss until evenly coated. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency. 

 Serve immediately, garnished with extra Parmesan cheese and chopped fresh parsley if desired.