Into a large pot or deep saute pan, add Olive Oil (2 tablespoon) and the Garlic (4 clove) and cook for a few minutes until fragrant.
To the pot, add Butter (1 tablespoon) and Freshly Ground Black Pepper (to taste).
Add Chicken Stock (3 cup) and bring to a boil.
Once boiling, add the Angel Hair Pasta (250 gram). Cook for 4 to 5 minutes, or until the pasta is tender.
Once the pasta has absorbed most of the liquid, turn the temperature down to medium.
Add the Fresh Parsley (1 tablespoon), Grated Parmesan Cheese (1 cup) and Cream (3/4 cup) and stir through until the cheese has completely melted.
Serve as is or as a side dish. You can also add some pancetta or cooked chicken bits at the end. Enjoy!