Cheesy Garlic Noodles

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!