Bring a large pot of heavily salted water to a boil and cook the pasta according to package instructions until al dente.

Prior to draining, reserve exactly 1 cup of the starchy pasta cooking water and set aside.

In a large deep skillet over medium heat, melt the butter with the olive oil until shimmering.

Add the minced garlic and sauté for 60 to 90 seconds until fragrant but not browned.

Reduce the heat to medium-low and add the cubed cream cheese along with 1/2 cup of the reserved pasta water.

Whisk the mixture vigorously and continuously until the cream cheese is fully incorporated and the sauce is smooth and glossy.

Whisk in the Parmesan cheese, red pepper flakes, salt, and black pepper until the cheese is completely melted.

Add the cooked pasta to the skillet and toss using tongs to coat every strand, adding remaining pasta water 1 tablespoon at a time if the sauce is too thick.

Garnish with fresh parsley and serve immediately while the sauce is at its peak silkiness.