Parmesan Garlic Spaghetti (Print)
Velvety spaghetti coated in a smooth parmesan and garlic sauce – a quick, cheesy, vegetarian treat.
# Ingredients:
→ Topping
01 -
2 tablespoons chopped fresh parsley
→ Cheese sauce
02 -
2 tablespoons unsalted butter
03 -
3 garlic cloves, minced
04 -
120 ml heavy cream
05 -
115 g cream cheese, softened and cubed
06 -
75 g parmesan cheese, grated
07 -
1/4 teaspoon Italian herbs
08 -
1/4 teaspoon chili flakes (if you want it spicy)
09 -
Salt and ground black pepper to taste
→ Pasta
10 -
300 g dried spaghetti
11 -
Salt for boiling water
# Steps:
01 -
Spoon the pasta into bowls or pile it onto a big platter. Add plenty of chopped parsley up top and sprinkle on extra parmesan if you like. Best served hot.
02 -
Add your cooked pasta right into the pan with the sauce. Stir everything up so the noodles are well coated. Splash in your reserved pasta water, a little at a time, until it's as saucy as you want. Taste and season with pepper or salt if needed.
03 -
Stir parmesan, Italian herbs, and those chili flakes into your sauce. Keep it on low heat, mixing often, for about 2–3 minutes, letting it thicken up a bit.
04 -
Turn the heat to low. Pour in cream and toss in the cubed cream cheese. Stir non-stop until everything's smooth and super creamy and the cream cheese is all melted.
05 -
Melt butter in a big skillet over medium heat. Drop in the minced garlic and let it cook for 1–2 minutes. It should smell great but not turn brown.
06 -
Fill a big pot with lots of salted water and bring it to a boil. Toss in your spaghetti and cook until it's just firm to the bite, following your package. Scoop out about 240 ml of that starchy water, then drain the pasta and set it aside.
# Notes:
01 -
Go for freshly grated parmesan for the best flavor—skip the pre-shredded stuff.
02 -
Level it up by throwing in grilled chicken, shrimp, or sautéed mushrooms for something extra.
03 -
Store leftovers in a sealed container in the fridge for up to 2 days. When reheating, a splash of milk or cream helps loosen things up.