Cheesy Garlic Parmesan Spaghetti (Printable Version)

Creamy garlic and melted Parmesan cheese coat tender spaghetti for a quick, comforting Italian-American meal.

# What You 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain.
02 - While 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 heavy cream into skillet and bring to a gentle simmer. Stir in Parmesan and mozzarella cheeses until melted and smooth.
04 - Add salt, black pepper, and red pepper flakes if using. Adjust seasoning to taste.
05 - Add cooked spaghetti to the skillet. Toss to coat, 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 before serving.

# Expert Advice:

01 -
  • It comes together in under 30 minutes but tastes like it simmered all day
  • The sauce clings to every strand of spaghetti instead of sliding off
  • You probably have everything you need in your kitchen right now
02 -
  • The pasta water is not optional because it contains starch that helps the sauce cling to the spaghetti
  • Do not let the garlic brown or it will turn bitter and ruin the delicate balance
  • The sauce will continue to thicken as it stands so do not reduce it too much in the pan
03 -
  • Do not rinse the pasta after draining because that washes away the starch that helps sauce stick
  • Warm your cream slightly before adding it to prevent any seizing or separation

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