Cheesy Garlic Parmesan Spaghetti
A quick and satisfying spaghetti dish with a creamy, garlicky cheese sauce that comes together in just 20 minutes.
Ingredients
Pasta and Cheese
- 8 oz spaghetti Use low-moisture for better texture
- ½ cup grated Parmesan cheese Substitute Pecorino Romano for a sharper flavor
- 1 cup shredded mozzarella cheese Use low-moisture or whole-milk for better melt
Sauce Ingredients
- 4 cloves fresh garlic, minced Fresh is best, but jarred can be used
- 2 tbsp unsalted butter
- 2 tbsp olive oil
Garnish
- 1 tbsp fresh parsley, chopped For garnish
- extra as needed grated Parmesan For topping before serving
Instructions
Preparation
- Bring a large pot of salted water to a rolling boil.
- Add spaghetti and cook until al dente (8–10 minutes).
- Before draining, reserve about ½ cup of the pasta water.
- Drain the pasta.
Cooking
- In a large skillet over medium heat, combine butter and olive oil.
- Once melted, stir in minced garlic and cook 1–2 minutes, stirring constantly until fragrant.
- Turn heat down to low. Add Parmesan and mozzarella, stirring until they begin to melt.
- Gradually add reserved pasta water until the sauce reaches a silky texture.
- Add drained spaghetti to the skillet. Toss to coat evenly with the sauce.
- Season with salt and freshly cracked black pepper.
- Serve hot, garnished with chopped parsley and extra grated Parmesan.
Notes
Store leftovers in an airtight container for up to 3 days. You can reheat on the stovetop with a splash of water or milk to maintain creaminess.