Cheesy Garlic Parmesan Spaghetti (Print-Friendly Format)
Tender spaghetti in creamy garlic parmesan sauce, brimming with cheesy comfort and Italian-inspired flavor.
# Required Ingredients:
→ Spaghetti
01 -
300 g dried spaghetti
02 -
Salt, to season boiling water
→ Cheese Sauce
03 -
2 tablespoons unsalted butter
04 -
3 cloves garlic, finely minced
05 -
120 ml heavy cream
06 -
115 g cream cheese, softened and cubed
07 -
75 g Parmesan cheese, finely grated
08 -
0.25 teaspoon Italian seasoning
09 -
0.25 teaspoon crushed red pepper flakes (optional)
10 -
Salt and freshly ground black pepper, to taste
→ Garnish
11 -
2 tablespoons fresh parsley, chopped
# How to Make It:
01 -
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Reserve approximately 240 ml of pasta water before draining. Set the drained spaghetti aside.
02 -
Melt the butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 to 2 minutes until aromatic but not coloured.
03 -
Reduce the heat to low. Stir in the heavy cream and add the cubed cream cheese. Whisk continuously until the cream cheese is fully incorporated and the mixture becomes silky.
04 -
Add the grated Parmesan, Italian seasoning, and red pepper flakes if using. Cook, stirring frequently, for an additional 2 to 3 minutes until the sauce thickens slightly.
05 -
Add the cooked spaghetti to the skillet and toss thoroughly to evenly coat strands with the sauce. Gradually stir in reserved pasta water, a few tablespoons at a time, until desired sauce consistency is achieved. Season with extra salt and black pepper to taste.
06 -
Transfer the spaghetti to serving dishes. Garnish generously with chopped fresh parsley and extra Parmesan cheese if desired. Serve immediately while hot.
# Additional Information:
01 -
For optimal flavor and texture, use freshly grated Parmesan rather than pre-shredded varieties.
02 -
Enrich the dish by adding cooked chicken, shrimp, or sautéed mushrooms for a heartier meal.
03 -
Store leftovers in a sealed container in the refrigerator for up to 2 days; reheat gently with a splash of milk or cream to restore sauce consistency.