Place a wide skillet over medium heat and melt the unsalted butter. Add the dry orzo pasta and 3 cloves worth of minced garlic. Stir continuously for 2 minutes until the edges of the pasta are pale golden brown and fragrant.

Pour the broth into the skillet. Add the salt and black pepper. Bring the liquid to a gentle boil, then reduce heat to medium-low. Cover and simmer for 10-12 minutes, stirring occasionally, until the liquid is mostly absorbed and the pasta is plump and al dente.

Remove the lid and reduce the heat to low. Stir in the heavy whipping cream and the freshly grated parmesan cheese. Stir continuously until the liquids transform into a thick, glossy, melted white cream and cheese sauce. Remove from heat immediately.

Spoon the warm pasta into a shallow bowl. Generously top the surface with the delicate, freshly shaved parmesan cheese curls, the remaining raw minced garlic bits, and the finely chopped bright green fresh parsley flakes. Serve immediately.