This recipe takes the humble buttered noodles and elevates them into a creamy, garlicky, and incredibly satisfying dish perfect for a quick weeknight dinner or a comforting side. The key is in building layers of flavor—from the fragrant garlic and shallots to the rich butter and, of course, the melty, sharp cheeses. This recipe uses a combination of Parmesan and cheddar for a balance of nutty and sharp flavors, but feel free to experiment with...
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Bring a large pot of generously salted water to a rolling boil. Add the spaghetti and cook according to package directions until al dente. Just before draining, reserve about 1 cup of the starchy pasta water. Drain the noodles and set them aside.
Melt 3 tablespoons of the butter in a large skillet or sauté pan over medium heat. Add the minced garlic and shallots. Cook for 1-2 minutes, stirring frequently, until they are fragrant and just beginning to soften. Be careful not to let the garlic brown or it will become bitter. Stir in the red pepper flakes and cook for another 30 seconds to bloom their flavor.
Pour in the white wine or vegetable broth to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid simmer and reduce by about half, about 2-3 minutes. This step is crucial for building a deep, rich flavor foundation.
Reduce the heat to low. Whisk in the heavy cream. Once the cream is warmed through, gradually add the grated Parmesan and shredded cheddar cheese, a handful at a time, stirring continuously until the cheese is completely melted and the sauce is smooth. Add the cheese slowly to prevent it from clumping.
Slowly stir in about 1/4 cup of the reserved pasta water. The starches in the pasta water will help to emulsify the sauce, making it incredibly silky and glossy. If the sauce seems too thick, add another tablespoon or two of pasta water until it reaches your desired consistency. Season with salt and black pepper to taste.
Add the cooked pasta to the skillet with the cheese sauce. Using tongs, toss the noodles to coat them completely in the creamy sauce. Add the remaining 1 tablespoon of butter and toss again. This final pat of butter adds a glossy finish and an extra layer of richness.
Divide the cheesy garlic noodles among serving bowls. Garnish generously with fresh parsley or chives and an extra sprinkle of Parmesan cheese. Serve immediately and enjoy!
Add grilled chicken, seared shrimp, or crumbled Italian sausage for a protein boost.
Stir in blanched broccoli, sautéed mushrooms, or wilted spinach for extra nutrition and color.
Experiment with other melting cheeses like Gruyère or smoked Gouda for unique flavors.
Increase the red pepper flakes or add hot sauce for a spicier version.
Roast garlic cloves and mash them into the sauce for a sweeter, mellow garlic flavor.
Can I use a different type of pasta?
Yes, while long noodles like spaghetti or fettuccine work best, you can use any pasta shape you prefer.
Can I make this recipe vegetarian?
Absolutely! Use vegetable broth instead of white wine and ensure the cheeses are vegetarian-friendly.
How can I make the sauce less thick?
Add more reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency.
Can I prepare this dish ahead of time?
This dish is best served fresh, but you can prepare the sauce ahead and reheat it gently before tossing with freshly cooked pasta.
What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or whole milk, though the sauce may be less rich.
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