Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package instructions until al dente. Reserve 0.5 cup of pasta water before draining.

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

Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and add the crumbled blue cheese. Stir gently until the cheese has mostly melted.

Add the cooked pasta back into the pot. Toss everything together until every piece is coated in the sauce. Season with salt and black pepper.

Garnish with fresh parsley and toasted walnuts if using. Serve immediately.