Creamy, Four-Cheese and Garlic Spaghetti

Ingredients

8 ounces spaghetti uncooked
1 tablespoon butter
1 tablespoon olive oil
1 1/2 tablespoons minced garlic
1/2 cup freshly shredded Mozzarella
1/2 cup freshly shredded Parmesan Cheese
1/2 cup freshly shredded Romano Cheese
2 tablespoons whipped cream cheese
2/3 cup heavy cream
2 tablespoons fresh chopped flat-leaf parsley

Directions

  1. Boil salted water in a 3-quart pot. Add spaghetti and cook for about 7-8 minutes, until al dente. Drain, reserving 1 cup of pasta water.
  2. In a 10-12 inch saute pan, melt butter and olive oil over medium heat. Add garlic and stir, cooking for about a minute.
  3. Add spaghetti, 1 cup of pasta water, cream cheese and heavy cream to the skillet. Bring to a boil and add shredded cheeses. Stir constantly until cheeses are melted and pasta is completely coated; about a minute. Reduce heat and continue to cook and stir until sauce is thickened and reduced; about 1-2 minutes.
  4. Remove from heat and stir in parsley. Taste and add salt and pepper as desired.

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