Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining.

In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

Pour in the heavy cream, stirring constantly. Let it simmer gently.

Lower the heat, add the Brie pieces, and stir until the cheese has melted completely.

Add the drained spaghetti and peas to the skillet. Toss everything together, adding reserved pasta water as needed.

Taste and season with salt and pepper.

Plate the pasta and sprinkle freshly chopped parsley and optional Parmesan cheese on top.