Creamy, Four-Cheese & Garlic Spaghetti

• Vegetarian

• Produce

  • 2 tbsp Flat leaf parsley, fresh
  • 1 1/2 tbsp Garlic

• Pasta & Grains

  • 8 oz Spaghetti

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Butter
  • 2/3 cup Heavy cream
  • 1/2 cup Mozzarella
  • 1/2 cup Parmesan cheese
  • 1/2 cup Romano cheese
  • 2 tbsp Whipped cream cheese

Found on yellowblissroad.com

Ingredients

• 8 ounces spaghetti, uncooked
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1½ tablespoons minced garlic
• ½ cup freshly shredded Mozzarella
• ½ cup freshly shredded Parmesan Cheese
• ½ cup freshly shredded Romano Cheese
• 2 tablespoons whipped cream cheese
• ⅔ cup heavy cream
• Salt and pepper to taste
• 2 tablespoons fresh, chopped flat-leaf parsley

Directions

• 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; about a minute. Reduce heat and continue to cook and stir until sauce is thickened and reduced; about 1-2 minutes.
• 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.