Cheesy Garlic Parmesan Spaghetti
Quick and creamy spaghetti with garlic, Parmesan and mozzarella cheese — comfort food made simple!
Equipment
- Large pot for boiling pasta
- Skillet
Ingrédients
Spaghetti
- 8 oz spaghetti
Sauce & Cheese
- 4 cloves fresh garlic, minced
- ½ cup grated Parmesan cheese plus extra for topping
- 1 cup shredded mozzarella cheese
- 2 tbsp unsalted butter
- 2 tbsp olive oil
- salt and pepper, to taste
Garnish
- fresh parsley, chopped for garnish
Instructions
- Fill a large pot with water, bring to a boil and generously salt. Add the spaghetti and cook according to package instructions (about 8-10 minutes for al dente). Reserve about ½ cup of the pasta water, then drain the pasta.
- Meanwhile, heat the butter and olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and lightly golden — be careful not to burn it.
- Lower the heat to medium-low. Add the Parmesan and mozzarella to the skillet and stir until the cheeses begin to melt. Gradually pour in the reserved pasta water while stirring, to achieve a smooth, creamy sauce.
- Add the drained spaghetti directly into the skillet with the sauce. Toss with tongs or a spatula so each strand is coated. Taste and adjust seasoning with salt and pepper as needed.
- Serve immediately in bowls, garnish with chopped fresh parsley and a sprinkle of extra Parmesan. Enjoy right away while the sauce is silky and creamy.
Notes
If the sauce becomes too thick, add a splash more pasta water to loosen it. For a variation, you can add cooked shrimp, spinach or mushrooms. Leftovers can be stored in an airtight container in the fridge for 3-5 days or frozen up to 3 months.