10-minute Cream Cheese Spaghetti
The cream cheese sauce is embarrassingly smooth to make, but it turns your plain pasta dish into something top.
Mix garlic-infused olive oil, creamy cheese, savory parmesan, and delicious spaghetti. Then add freshly ground pepper or an amazing pinch of chili flakes, and a further drizzle of olive oil to enhance the taste!
This changed into one of my pass-to recipes once I changed into at uni, and it changed into so popular with my flatmates!
- 1/2 lb (225 grams) pasta (spaghetti, penne, fusilli…)
- 3/4 cup (150 grams) cream cheese*
- 1/4 cup (30 grams) grated parmesan, plus more to serve
- 1 Tbsp olive oil, plus more to serve
- 1-2 garlic cloves, minced or pressed
- 1/2 cup (120 ml) cooking water, plus more if needed
- salt and pepper, to taste
- 1/4-1/2 tsp chili flakes, or according to taste (optional)
In a large pot of boiling salted water, cook pasta according to package directions until al dente.
Right before draining, reserve a cup of starchy pasta water.
In meanwhile, in a large skillet warm 1 Tbsp of olive oil and gently fry the garlic (plus a good pinch of chili flakes if you like) for 2-3 minutes. Use a low flame, do not let the garlic burn.
Then stir the cream cheese and about 1/2 cup of starchy pasta water. Stir to combine oil, cream cheese, water and create a nice and creamy emulsion. Your pasta sauce is ready.
Drain and add your pasta to the skillet. Stir well to evenly coat the pasta in the sauce, add parmesan and more cooking water as needed for a smooth and creamy consistency.
Serve immediately with a drizzle of good olive oil or extra virgin olive oil, freshly grated parmesan, and freshly ground black pepper (if you don’t use chili flakes). Enjoy!
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