Bring a large pot of salted water to a boil. Add orecchiette pasta and cook according to package directions until al dente, usually around 10-12 minutes. Reserve ½ cup of pasta water, then drain.

In a large skillet over medium heat, add olive oil and minced garlic. Sauté for about 1 minute until fragrant—be careful not to let the garlic burn!

Pour in the heavy cream and stir until combined. Let it simmer for about 2-3 minutes until slightly thickened.

Add the cooked orecchiette to the skillet along with the reserved pasta water. Stir to combine, ensuring each piece is coated in the creamy sauce.

Add freshly grated Parmesan cheese, chopped thyme, salt, and black pepper to taste. Mix until well incorporated. Transfer the creamy pasta to serving bowls and enjoy!