Cheesy Garlic Parmesan Spaghetti (Printable)
Creamy garlic spaghetti loaded with melted Parmesan and mozzarella cheese, 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
# How To Cook:
01 - Bring a large pot of salted water to a boil. Cook the spaghetti according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta thoroughly.
02 - While the pasta cooks, melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until fragrant and lightly golden, taking care not to brown or burn the garlic.
03 - Pour the heavy cream into the skillet and bring to a gentle simmer. Gradually stir in the Parmesan and mozzarella cheeses, whisking continuously until completely melted and the sauce becomes smooth and velvety.
04 - Add the salt, black pepper, and crushed red pepper flakes if desired. Stir well to incorporate the seasonings evenly throughout the sauce.
05 - Add the cooked spaghetti to the skillet with the sauce. Toss thoroughly to coat each strand with the creamy mixture. Add the reserved pasta water a tablespoon at a time as needed to achieve your preferred sauce consistency.
06 - Remove the skillet from heat. Sprinkle the chopped parsley generously over the top and add extra grated Parmesan. Serve immediately while hot and creamy.
# Expert Suggestions:
01 -
- Ready in 30 minutes but tastes like it simmered all afternoon
- The sauce clings perfectly to every strand without being heavy or greasy
- You probably have everything in your fridge right now
02 -
- Reserving pasta water is the secret to restaurant quality sauce consistency
- Garlic burns faster than you think, watch it like a hawk in the butter
- The sauce thickens quickly off the heat, so do not overdo the pasta water
03 -
- Room temperature cream incorporates more smoothly than cold from the fridge
- Grate your cheese on the finest side of your box grater for the best melt