Cheesy Garlic Parmesan Spaghetti (Printable)
Creamy garlic parmesan coated spaghetti with melted cheeses, ready in 30 minutes.
# What You'll Need:
→ Pasta
01 - 12 oz spaghetti
→ Sauce
02 - 2 tablespoons unsalted butter
03 - 4 cloves garlic, minced
04 - 1 cup heavy cream
05 - 1 cup freshly grated Parmesan cheese
06 - 1/2 cup shredded mozzarella cheese
07 - 1/4 teaspoon crushed red pepper flakes
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon salt
→ Garnish
10 - 2 tablespoons chopped fresh parsley
11 - Extra grated Parmesan cheese
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain the pasta.
02 - While the pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant but not browned.
03 - Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan and mozzarella cheese until melted and smooth.
04 - Season with salt, black pepper, and red pepper flakes if using.
05 - Add the cooked spaghetti to the skillet. Toss to coat, adding reserved pasta water a little at a time until the sauce reaches your desired creaminess.
06 - Remove from heat. Sprinkle with chopped parsley and extra Parmesan before serving.
# Expert Advice:
01 -
- The sauce comes together in under ten minutes, making it perfect for those weeknights when you are starving and do not want to wait
- Something magical happens when the cream, butter, and parmesan meld together that feels like a restaurant quality meal without the restaurant price tag
02 -
- The sauce will continue to thicken as it sits, so if it looks slightly too thin in the pan, that is actually perfect
- Adding cold cheese to hot cream can sometimes make it grainy, so let your cream warm up a bit before tossing in the parmesan
03 -
- Grate your parmesan fresh from a block, it makes a huge difference in how smoothly the cheese melts into the sauce
- Do not rinse your pasta after draining, that starchy coating helps the sauce cling to every strand