Preheat oven to 200°C (392°F) for potential future use, although the competitor reference suggests a stovetop method might be more applicable.

Boil a large pot of salted water until it reaches a rolling boil, then add pasta and cook for 8-10 minutes or until al dente.

Melt butter in a large skillet over medium heat, then add minced garlic and sauté for 1-2 minutes until fragrant.

Pour in heavy cream and bring to a simmer, reducing heat to low and cooking for 2-3 minutes or until the sauce slightly thickens.

Drain the cooked pasta and add it to the skillet with the garlic cream sauce, tossing to combine.

Season with salt and pepper to taste, then serve immediately.