Ingredients
Scale
- 400g dried spaghetti
- 4 tablespoons unsalted butter
- 4 cloves garlic, finely minced
- 200g cream cheese, softened
- 1 cup whole milk or cooking cream
- 1 cup freshly grated parmesan cheese
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon chopped fresh parsley (optional, for garnish)
- Optional: cooked turkey bacon bits, grilled chicken strips, sautéed spinach, or mushrooms
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente (8–10 minutes). Reserve 1 cup of pasta water before draining.
- In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for 1–2 minutes until fragrant, stirring constantly.
- Lower the heat and add the cream cheese. Stir continuously until it melts and blends with the butter and garlic to form a smooth base.
- Slowly pour in the milk while stirring. Continue to stir until the sauce becomes creamy and slightly thickened.
- Add the grated parmesan cheese. Stir until melted and the sauce is silky. Season with salt and black pepper to taste.
- Toss in the cooked spaghetti. Mix well so the sauce evenly coats the pasta. Add a splash of reserved pasta water if needed to adjust the consistency.
- If using, stir in cooked turkey bacon, chicken, or vegetables of choice. Combine well.
- Serve hot, garnished with chopped parsley and extra parmesan if desired.
Notes
Do not let the garlic brown to avoid bitterness.
Add extra milk or pasta water if reheating leftovers to loosen the sauce.
You can add red pepper flakes for a spicy kick.
- Prep Time: 10
- Cook Time: 15