Cheesy Garlic Parmesan Spaghetti (Printable)
Creamy spaghetti with garlic butter and melted Parmesan, 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 (optional)
08 - 1/4 teaspoon black pepper
09 - 1/4 teaspoon salt, plus more to taste
→ Garnish
10 - 2 tablespoons chopped fresh parsley
11 - Extra grated Parmesan cheese for serving
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté 1–2 minutes until fragrant, being careful not to brown.
03 - Pour heavy cream into skillet and bring to gentle simmer. Stir in Parmesan and mozzarella cheeses until completely melted and smooth.
04 - Add salt, black pepper, and red pepper flakes if using. Stir well to incorporate seasonings.
05 - Add cooked spaghetti to skillet. Toss to coat noodles, adding reserved pasta water a little at a time until sauce reaches desired consistency.
06 - Remove from heat. Sprinkle with chopped parsley and additional Parmesan cheese. Serve immediately.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Leftovers reheat beautifully for lunch the next day
02 -
- Reserving pasta water is the secret to restaurant style sauce consistency
- Adding cheese to hot cream instead of boiling cream prevents separation
03 -
- Room temperature cream blends more smoothly than cold from the fridge
- Grate your cheese while the water boils for efficient workflow