Cook the Pasta – Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve some pasta water before draining.

Sauté the Garlic – Melt the butter in a large pan over medium heat. Add the minced garlic and cook for about 1 minute, stirring often, until fragrant but not browned.

Stir in the Milk & Greek Yogurt – Lower the heat to low, then slowly stir in the milk, followed by the Greek yogurt. Keep whisking until smooth to avoid curdling.

Add the Cheese – Add the grated Parmesan (or Pecorino Romano) a little at a time, stirring until completely melted and the sauce is creamy. Add reserved pasta water as needed to loosen it.

Combine with Pasta – Add the drained pasta and toss gently so every strand is coated. Let it simmer for a minute or two so the pasta takes on the flavor.

Finish & Serve – Stir in the chopped parsley, taste and adjust the seasoning, then serve immediately with extra cheese on top. Enjoy!