Ingredients
The key to this dish lies in selecting the right ingredients—fresh garlic, high-quality Parmesan, and good pasta make all the difference. Over the years, I’ve learned that even small tweaks in ingredient quality can elevate a simple meal into something truly special. When I shop, I often opt for freshly grated Parmesan rather than pre-grated for that authentic, creamy melt. And don’t shy away from using whole milk or a mix of cream and milk for the sauce—it adds richness without overpowering the dish.
- 12 oz (340g) spaghetti
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 ½ cups heavy cream or whole milk (or a mix)
- 1 cup freshly grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Substitution tip: If you prefer a lighter version, half-and-half works well instead of heavy cream, though the sauce will be slightly less thick. For a vegetarian twist, try adding sautéed mushrooms or spinach for extra depth.
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente, usually about 8-10 minutes. Drain, reserving about ½ cup of pasta water.
- In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes, stirring often, until fragrant but not browned.
- Pour in the heavy cream (or milk mix) and bring to a gentle simmer. Let it cook for 3-4 minutes, stirring occasionally, to thicken slightly.
- Remove the skillet from heat and gradually whisk in the grated Parmesan cheese until melted and smooth. If the sauce feels too thick, add reserved pasta water a tablespoon at a time until you reach your desired consistency.
- Toss the cooked spaghetti into the sauce, ensuring every strand is coated. Season with salt and freshly ground pepper to taste.
- Garnish with freshly chopped parsley if using, and serve immediately for the best texture.
A quick tip from my time working in restaurant kitchens: don’t rush the sauce simmering step. Letting the cream gently thicken before adding the cheese ensures a silky finish without clumps.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
