1. Bring a large pot of well-salted water to a boil. Add the pasta and cook until just shy of al dente, about 2 minutes less than the package directions. Reserve 1/2 cup of pasta water, then drain.

2. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced shallot and sauté for about 2 minutes, until softened and fragrant.

3. Stir in the garlic and cook for another minute, gently mashing if using softened garlic cloves.

4. Pour in the vegetable broth and let it simmer for 2–3 minutes to slightly reduce.

5. Reduce the heat to low. Add half of the butter, stirring until melted and combined. Add the remaining butter and continue stirring until the sauce becomes smooth and glossy.

6. Stir in the heavy cream and cook until the sauce begins to gently bubble. Season with salt and black pepper. Mix in the chopped parsley.

7. Add the drained pasta to the skillet along with a splash of reserved pasta water. Toss until the pasta is evenly coated and the sauce is silky. Add more pasta water as needed to reach your desired consistency.

8. Serve immediately while warm.