Creamy Parmesan Spaghetti

Creamy Parmesan Spaghetti is a rich, garlicky pasta dinner made with 6 cloves of garlic softened in butter, a roux that makes the sauce cling to every strand, and 3 cups of cheese. Ready in 30 minutes with ingredients you almost certainly already have.

Prep Time10

Cook Time20

Total Time30

Course: Lunch, Main Course

Cuisine: American, Italian

Keyword: creamy garlic Parmesan pasta, creamy Parmesan spaghetti, Parmesan spaghetti recipe

Servings:

Calories: 813kcal

Author: Joanna Cismaru

Ingredients

1 pound spaghetti
4 tablespoons unsalted butter
2 tablespoons olive oil
1 large onion finely diced
6 cloves garlic minced
3 tablespoons all purpose flour
3 cups milk
1 cup heavy cream
2 cups Parmesan cheese grated
1 cup mozzarella cheese shredded
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon red pepper flakes
2 tablespoons fresh parsley chopped

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil and cook the 1 pound spaghetti until al dente. Drain, reserving about a cup of the pasta water, and set aside.
While the pasta cooks, melt the 4 tablespoons butter with the 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook for 5 to 6 minutes, until soft and translucent. Take your time here, since sweet, tender onion is a big part of the flavor. Add the 6 cloves minced garlic and cook for 1 minute, until fragrant but not browned, because burnt garlic turns bitter.
Sprinkle in the 3 tablespoons flour and stir for 1 to 2 minutes, until it coats the onion and loses its raw smell. This is the roux that makes the sauce thick and creamy.
Slowly pour in the 3 cups milk and 1 cup heavy cream while whisking constantly to keep it smooth. Bring to a gentle simmer and cook for 3 to 4 minutes, until thickened enough to coat the back of a spoon.
Reduce the heat to low and stir in the 2 cups Parmesan and 1 cup mozzarella, a handful at a time, until melted and silky. Season with the ½ teaspoon salt, ½ teaspoon black pepper, and ¼ teaspoon red pepper flakes. Adding the cheese off the boil and in batches is what keeps the sauce smooth instead of grainy.
Add the drained spaghetti to the skillet and toss until every strand is coated in the sauce. If it is thicker than you like, loosen it with a splash of the reserved pasta water. Sprinkle with the 2 tablespoons parsley and serve right away, while it is hot and creamy.

Notes

Grate your own cheese. Pre shredded Parmesan and mozzarella are coated with an anti caking agent that won't melt cleanly, and it's the usual reason a cream sauce goes grainy.
Add the cheese off the boil. Heat down to low before the cheese goes in, then a handful at a time, each one melted before the next. A hard boil will split it and there's no coming back from that.
Whisk when the milk goes in. Pour slowly and whisk constantly. It's the only place in this recipe where lumps can happen.
Don't rush the onion. Give it the full 5 to 6 minutes until soft and see through.
Save the pasta water. Reserve a cup before draining. The sauce tightens as it sits and a splash of starchy water loosens it right back up.
Serve immediately. This is at its best in the first few minutes.
Storage. Airtight container in the fridge for up to 3 days. Reheat gently with a generous splash of milk, stirring as it warms. Don't freeze it, cream sauces separate on thawing.

Nutrition