10-Minute Cream Cheese Pasta
A rich, velvety dinner option that turns basic kitchen staples into a luxurious, comforting meal in minutes.
Ingredients
- 1/2 lb 225 grams pasta (spaghetti, penne, fusilli, or any favorite shape)
- 3/4 cup 160 grams cream cheese
- 1/4 cup 30 grams grated parmesan (plus extra for serving)
- 1 Tbsp olive oil plus extra for serving
- 1-2 garlic cloves minced or pressed
- 1/2 cup 120 ml pasta cooking water (reserved directly from the pot)
- Salt and pepper to taste
- 1/4-1/2 tsp chili flakes optional
Instructions
- Bring a large pot of salted water to a rolling boil and cook the noodles according to the package directions until they reach an al dente texture.
- Right before straining the water, carefully scoop out a cup of the starchy boiling liquid using a heatproof cup and set it aside.
- Drain the remaining water from the noodles.
- While the boiling occurs, warm the olive oil in a large skillet over a low flame and gently fry the minced garlic, along with the optional chili flakes, ensuring it does not burn.
- Turn the flame to the lowest setting, then stir in the soft cream cheese and half a cup of the reserved hot starchy water.
- Whisk vigorously until the oil, liquid, and cheese emulsify into a smooth, uniform sauce, then stir in the finely grated Parmesan.
- Transfer the drained noodles directly into the warm skillet and toss thoroughly until every piece is evenly coated, adding a splash more starchy water if the consistency appears too thick.
- Divide into bowls immediately and finish each portion with a light drizzle of olive oil, extra grated Parmesan, and freshly ground black pepper.
Notes
• Quantities: This recipe yields two large main portions or three smaller side servings.
• Cheese Selection: Finely grate a fresh block of Parmesan for the smoothest melting results; pre-packaged sandy varieties will not melt correctly and can cause a grainy texture.
• Starchy Water: Never skip saving the cloudy boiling liquid, as the starch acts as a natural binder to glue the cheese sauce to the noodles smoothly.
• Leftovers: Store cooled portions in an airtight container in the refrigerator for up to two days. Reheat on the stove or in the microwave with a small splash of water or milk to loosen the sauce. Short shapes like penne or fusilli reheat much better than long strands like spaghetti. Freezing is not recommended for this dairy-based sauce.
• Cheese Selection: Finely grate a fresh block of Parmesan for the smoothest melting results; pre-packaged sandy varieties will not melt correctly and can cause a grainy texture.
• Starchy Water: Never skip saving the cloudy boiling liquid, as the starch acts as a natural binder to glue the cheese sauce to the noodles smoothly.
• Leftovers: Store cooled portions in an airtight container in the refrigerator for up to two days. Reheat on the stove or in the microwave with a small splash of water or milk to loosen the sauce. Short shapes like penne or fusilli reheat much better than long strands like spaghetti. Freezing is not recommended for this dairy-based sauce.