Ingredients

The following ingredients have 4 Servings
  • 80 g pasta (Any long pasta – spaghetti or tagliatelle. Adjust quantities to your preference.)
  • 1 tsp olive oil
  • 15 g butter
  • 100 g cream cheese
  • 20 g grated parmesan (1/3 cup)
  • 1 tsp salt
  • salt and pepper to season.

Instruction

  • Heat the olive oil and butter in a large frying pan on the stove over a medium heat.
  • Boil a kettle full of water for the pasta. Pour into a large saucepan, season with a teaspoon of salt, and add the pasta. Cook according to packet instruction until al dente.
  • Chop or crush the garlic clove, and cook in the oil and butter until fragrant. You don't want it to start turning brown. Add the cream cheese and stir in until melted.
  • When the pasta is nearly cooked, scoop out at least half a cup of pasta water and reserve.
  • Add about a third of a cup of pasta water to the cream cheese and stir in. Keep the sauce at a simmer.
  • When the pasta is cooked, drain well – give it a good shake – and add it to the cream cheese sauce. Add half the grated cheese, and season generously with salt and pepper. Stir together well, to coat the pasta in the sauce.
  • If needed, add more pasta water to the sauce. The sauce will thicken as it cools, so make it slightly runnier than you think it needs to be.
  • Serve, sprinkling with the rest of the grated parmesan. Eat immediately.