Bring a large pot of salted water to a boil and cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water and drain the rest.

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

Pour in heavy cream and bring to a gentle simmer.

Add gorgonzola and Parmesan, stirring until melted and smooth.

Drizzle in truffle oil and season with salt and black pepper.

Toss cooked pasta into the sauce, adding reserved pasta water as needed for desired consistency.

Garnish with fresh parsley and serve immediately.