Cheesy Garlic Parmesan Spaghetti (Printable)
Creamy garlic-parmesan coated spaghetti with melted mozzarella, ready in 30 minutes for a comforting meal.
# 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 Tips:
01 -
- The sauce comes together in the time it takes pasta to cook, meaning dinner is ready faster than delivery would arrive
- This is one of those magical dishes that tastes expensive but uses ingredients you probably already have in your fridge
- The red pepper flakes add just enough subtle warmth to make every bite interesting without overwhelming the garlic
02 -
- That splash of reserved pasta water is the secret weapon that transforms a separated sauce into something silky and restaurant-quality
- The sauce will continue thickening as it stands off the heat, so it's better to stop slightly looser than you think you need
- Garlic burns faster than you expect, turning bitter in seconds, so watch it like a hawk once it hits the butter
03 -
- Grate your Parmesan from a wedge rather than buying pre-grated, the texture difference is remarkable
- Room temperature cream incorporates more smoothly than cold straight-from-the-fridge cream
- Never rinse your pasta, that starch on the surface helps the sauce cling to every strand