Peel and mince the garlic. Heat the butter in a skillet over medium heat until it bubbles then add the garlic. Saute the garlic for a minute or two, or until it's translucent but not browned. Add the cream, bring it to a boil then lower it to a simmer. Simmer the cream for about 5 minutes, or until it has thickened slightly, and then season the sauce with a little salt and pepper. Remove the pan from the heat. Boil the pasta and drain it well, then add it to the pan with the cream sauce. If the pan is not large enough to accommodate the pasta and the sauce, transfer it back to the pot in which the pasta was boiled. Add the cheese and stir the pasta to coat it with the sauce.