Cheesy Garlic Parmesan Spaghetti (Printable Version)

Creamy garlic-parmesan coated spaghetti with melted mozzarella, ready in 30 minutes.

# 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 additional 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 rolling boil. Cook spaghetti according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant and lightly golden, being careful not to burn.
03 - Pour heavy cream into the skillet and bring to a gentle simmer. Gradually whisk in Parmesan and mozzarella cheeses until fully melted and the sauce is smooth and velvety.
04 - Add salt, black pepper, and red pepper flakes if using. Stir to incorporate evenly throughout the sauce.
05 - Add cooked spaghetti to the skillet. Toss thoroughly to coat noodles in sauce, adding reserved pasta water a tablespoon at a time until desired consistency is reached.
06 - Remove from heat immediately. Sprinkle with fresh chopped parsley and additional Parmesan cheese. Serve hot while the cheese is melted and creamy.

# Helpful Tips:

01 -
  • The sauce clings to every strand like silk, thanks to a trick I learned about reserving pasta water
  • It comes together faster than delivery would arrive, but tastes like something from a proper Italian kitchen
  • The combination of Parmesan and mozzarella gives you both sharp flavor and that perfect cheese pull
02 -
  • The sauce thickens rapidly off heat, so have your pasta water ready before you start plating
  • Cold cream straight from the refrigerator can curdle when it hits the hot butter, let it sit out for 20 minutes
  • Pregrated Parmesan contains cellulose that prevents proper melting, leading to gritty sauce every time
03 -
  • Grate your Parmesan with a microplane for the finest melt, larger chunks take longer to incorporate
  • Keep the pasta moving in the skillet, even a minute of stillness can make the sauce too thick

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