Quick Creamy Four Cheese Spaghetti
Ingredients
- 8 ounces uncooked spaghetti
- 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
- Salt and pepper to taste
- 2 tablespoons chopped flat leaf parsley
Preparation
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
In a 10-12 inch saute pan, melt butter and olive oil over medium heat. Add garlic and stir, cooking for about a minute
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. Reduce heat and continue to cook and stir until sauce is thickened and reduced
Remove from heat and stir in parsley. Taste and add salt and pepper as desired
Serve hot, and garnish with more fresh parsley and some fresh grated Parmesan, if desired
Notes
Serve immediately: This dish is best enjoyed right after cooking to savor the gooey and melty cheese goodness. Reheating may result in a less desirable texture
