Heat 3 tablespoons of olive oil in a large pan over medium heat. Add the sliced garlic and cook until golden and crispy. Be careful not to burn it. Remove the garlic with a slotted spoon and set aside.
Meanwhile, bring a large pot of water to a boil, add salt generously, and drop in ½ package of Garofalo spaghetti. Cook until just shy of al dente, reserving 1-2 cups of pasta water before draining.
In the same pan with the remaining garlic-infused oil, add the sun dried tomatoes and cook for 1-2 minutes over medium heat, stirring occasionally.
Lower the heat and stir in the cream cheese, allowing it to soften and melt into the tomatoes. Add the Parmesan and pepper. Slowly pour in 1 cup of reserved pasta water, stirring to create a silky sauce. Add more if needed to reach your desired consistency.
Add the drained spaghetti to the pan, tossing well to coat in the sauce. Let it simmer for another minute, allowing the pasta to absorb the flavors. Adjust with more pasta water if necessary.
Return the crispy garlic to the pan, give everything a final toss, and serve immediately. Garnish with extra Parmesan and freshly ground black pepper if desired.
