Bring a large pot of salted water to a rolling boil over high heat. Add the penne pasta and cook according to package instructions until al dente, about 10–12 minutes. Drain and set aside.

In a large skillet, melt 2 tablespoons of butter over medium heat. Add 4 minced garlic cloves, stirring constantly until fragrant and golden, about 1–2 minutes.

Pour in 1 cup of heavy cream and reduce the heat to medium-low. Stir continuously to combine, bringing it to a gentle simmer for 3–4 minutes.

Gradually stir in 1 cup of grated Parmesan cheese until melted and the sauce is creamy. Season with salt and pepper to taste.

Add the drained penne pasta into the skillet and toss gently to coat in the sauce, heating through for 1–2 minutes.

Plate the pasta in warm bowls, garnishing with additional grated Parmesan cheese and fresh herbs.