Creamy Three-Cheese Spaghetti
From McGough's Recipes
| Prep | Total | Yields |
|---|---|---|
| 10 Min | 20 Min | 4 |
INGREDIENTS
- 12 oz. spaghetti
- 1 tbsp. extra-virgin olive oil
- 3 cloves garlic, minced
- 3/4 c. heavy cream
- 3/4 c. low-sodium chicken broth
- 3/4 c. shredded Italian cheese blend
- Kosher salt
- Freshly ground black pepper
- 2 tbsp. freshly chopped chives, for garnish
DIRECTIONS
- In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1 cup pasta water.
- Meanwhile, in a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute, then add heavy cream, broth, and 1/2 cup of reserved pasta water. Add cooked spaghetti and toss until noodles are fully coated and liquid is simmering.
- Remove from heat and stir in cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper and garnish with chives before serving.
