There's a first time for everything and mine was grating garlic. I've crushed it, minced it, baked it...but I had never grated it with the same cheese grater that I used with the Romano cheese. It's a fast way to get the garlic into small pieces perfect for sauces.
8 oz cream cheese
1/4 cup butter
1 tbsp parsley
1/8 tsp crushed red pepper flakes
1 clove garlic, grated
3/4 cup Romano cheese, grated
1/2 cup pasta water
Combine the cream cheese and butter in a large saucepan. Add in garlic, red pepper flakes, parsley and Romano cheese. Cook 8 oz of pasta. I used linguine. When it's cooked al dente, remove 1/2 cup of the water for the sauce and drain the remainder. Stir the sauce and add in the pasta. Toss until coated and turn into a large serving bowl. Top with a tablespoon or two of additional grated Romano cheese.