My cream cheese pasta is an easy-to-make quick side dish perfect for weeknights and can be dressed up for weekends. Cooked spaghetti or angel hair is tossed in garlicky cream cheese and Parmesan sauce that lusciously coats every strand.
Start with filling a large pot with salted water, about ½ a gallon, and bring to a rolling boil.
8 oz spaghetti
Cook the dry 8 oz spaghetti until al dente texture (*see note). Drain the spaghetti using a colander, but reserve 1 cup of the starchy water.
While the pasta finishes cooking (after the pasta has been added to the boiling water), heat the 1 tablespoon olive oil in a large pan over medium heat and saute the 1 teaspoon garlic until fragrant, about 30 seconds. Add the 2 tablespoon butter and allow it to melt before quickly whisking in ½ cup of the water reserved from the spaghetti. The water will become cloudy and thicken slightly.
Reduce the heat to low and melt the 4 oz cream cheese with the ¼ cup Parmesan in the pan. Then, toss the cheese mixture with the spaghetti, season with ¼ teaspoon each, salt & pepper, and serve.
4 oz cream cheese, ¼ cup Parmesan, ¼ teaspoon each, salt & pepper
Notes
Pasta is usually al dente when cooked about 1-2 minutes less than instructed on the package.
Set the cream cheese out approximately 30 minutes ahead of time so that it can come to room temperature, it will melt faster this way.
It is important to use freshly grated Parmesan cheese for best results. The store-bought grated Parmesan has a starchy coating that keeps it from melting properly.
Use the remaining pasta water to thin the sauce if needed.