Description
A rich and silky spaghetti dish coated in a smooth havarti cheese sauce with garlic and fresh parsley, ready in just 25 minutes.
Ingredients
Scale
- 12 ounces spaghetti
- 2 cups freshly grated havarti cheese (about 8 ounces)
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 3 cloves garlic, finely minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Bring a large pot of salted water to a rolling boil over high heat.
- Add the spaghetti and cook until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain.
- In a large skillet over medium heat, melt the butter until gently foaming.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Pour in the heavy cream and let it simmer gently for 3 to 4 minutes.
- Reduce heat to low and gradually stir in the grated havarti until fully melted and smooth.
- Season with salt and black pepper. Add a splash of reserved pasta water if needed to loosen the sauce.
- Add the drained spaghetti to the skillet and toss until fully coated.
- Sprinkle with fresh parsley and serve immediately.
Notes
- Stir the cheese in gradually to prevent clumping.
- Keep heat low to avoid a grainy sauce.
- Add extra pasta water for a silkier consistency.
- Serve immediately for best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 520mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 110mg