Start by boiling a large pot of salted water. Once it's at a rolling boil, add the spaghetti or linguine. Cook according to package instructions until al dente, usually around 8-10 minutes. Stir occasionally to prevent sticking.
While the pasta cooks, heat a skillet over medium heat. Add the butter and olive oil, allowing the butter to melt and combine with the oil.
Once the butter is melted, add the finely minced garlic to the skillet. Sauté for about 1-2 minutes until fragrant and golden, but be careful not to burn it, as burnt garlic can turn bitter.
When the pasta is cooked, reserve about 1/2 cup of the pasta water, then drain the pasta in a colander. Add the drained pasta to the skillet with the garlic butter sauce, tossing to coat the noodles evenly.
Sprinkle the grated Parmesan cheese over the pasta, mixing thoroughly. If the pasta seems dry, add a bit of the reserved pasta water until you reach your desired consistency.
Season the noodles with salt to taste. Serve immediately, garnished with a sprinkle of grated cheddar cheese and chopped parsley for a fresh touch.
