Bring 4 quarts water to a boil in a 5-6-quart pot. Add 2 tablespoons kosher salt, Add spaghetti and cook for about 7 to 8 Minutes, until al dente. Drain pasta and reserve 1 cup of pasta water. Do not rinse.
Add spaghetti, 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, adding reserved pasta water if it is not creamy enough. Reduce heat and continue to cook and stir until sauce is thickened and reduced; about 1 to 2 Minutes.
4
Remove from heat and stir in some of the parsley. Taste and add salt and pepper as desired. Serve hot, and garnish with more fresh parsley.
Ingredients
17ozPackage of Spaghetti
2tbspButter
2tbspOlive Oil
3Cloves Garlic, crushed
4tbspWhipped Cream Cheese
1cupHeavy Cream
1cupShredded Mozzarella Cheese
1cupShredded Cheddar Cheese
Salt and Pepper, to taste
4tbspFresh Parsley, checked and chopped
Directions
1
Bring 4 quarts water to a boil in a 5-6-quart pot. Add 2 tablespoons kosher salt, Add spaghetti and cook for about 7 to 8 Minutes, until al dente. Drain pasta and reserve 1 cup of pasta water. Do not rinse.
Add spaghetti, 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, adding reserved pasta water if it is not creamy enough. Reduce heat and continue to cook and stir until sauce is thickened and reduced; about 1 to 2 Minutes.
4
Remove from heat and stir in some of the parsley. Taste and add salt and pepper as desired. Serve hot, and garnish with more fresh parsley.
