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Recipe details
Garlic Spaghetti
Garlic spaghetti with olive oil, cream cheese, and shredded Parmesan cheese.
≈ 378 kcal/100 g · ≈ 311 kcal/serving
20 minEasyItalian-American
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
uncooked spaghetti55 g
olive oil3.75 mL
garlic, minced0.75 pcs
Philadelphia Brick Cream Cheese, cubed15.5 g
shredded Parmesan cheese25 g
water for cooking and thinning the sauce90 mL
Cookware and utensils
large saucepan
colander
measuring cup
measuring spoon
wooden spoon or spatula
Directions
01
Boil the spaghetti in water according to the package directions, without adding salt.
Products
uncooked spaghetti — 55 g; water for cooking and thinning the sauce — 90 mL
Action
boil
Time
10 min
Temperature
boiling water, about 100°C (212°F)
02
Drain the spaghetti, reserving 60 mL (1/4 cup) of the cooking water
Products
uncooked spaghetti — 55 g; water for cooking and thinning the sauce — 90 mL
Action
drain
Time
1 min
Temperature
no heat
03
set the spaghetti aside
Products
uncooked spaghetti — 55 g; water for cooking and thinning the sauce — 90 mL
Action
drain
Time
1 min
Temperature
no heat
04
Heat the olive oil in the same saucepan over medium-low heat.
Products
olive oil — 3.75 mL
Action
heat
Time
1 min
Temperature
medium-low heat, about 150°C (300°F)
05
Cook the garlic in the oil, stirring frequently, until lightly browned.
Products
garlic, minced — 0.75 pcs
Action
sauté
Time
2 min
Temperature
medium-low heat, about 150°C (300°F)
06
Add the cream cheese, 18.75 g (3/4 of the Parmesan), and 30 mL (2 tbsp) of the reserved cooking water
Products
Philadelphia Brick Cream Cheese, cubed — 15.5 g; shredded Parmesan cheese — 25 g; water for cooking and thinning the sauce — 90 mL
Action
add
Time
1 min
Temperature
medium-low heat, about 150°C (300°F)
07
Add the cream cheese, 18.75 g (3/4 of the Parmesan), and 30 mL (2 tbsp) of the reserved cooking water
Products
Philadelphia Brick Cream Cheese, cubed — 15.5 g; shredded Parmesan cheese — 25 g; water for cooking and thinning the sauce — 90 mL
Action
add
Time
1 min
Temperature
medium-low heat, about 150°C (300°F)
08
Cook the sauce until the cream cheese is fully melted and the sauce is blended.
Products
Philadelphia Brick Cream Cheese, cubed — 15.5 g; shredded Parmesan cheese — 25 g; water for cooking and thinning the sauce — 90 mL
Action
cook
Time
2 min
Temperature
medium-low heat, about 150°C (300°F)
09
Return the spaghetti to the saucepan and toss it until evenly coated.
Products
uncooked spaghetti — 55 g
Action
toss
Time
1 min
Temperature
no heat
10
Add the remaining cooking water if a thinner sauce is desired.
Products
water for cooking and thinning the sauce — 90 mL
Action
thin
Time
1 min
Temperature
no heat
11
Top the spaghetti with the remaining Parmesan.
Products
shredded Parmesan cheese — 25 g
Action
top
Time
1 min
Temperature
no heat
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