Ingredients:

  • 12 oz (340 g) dried pasta (penne, linguine, fettuccine, or rigatoni)
  • 4 quarts (4 L) water for boiling
  • 1–1½ tbsp kosher salt (to season pasta water)
  • 2 tbsp (28 g) unsalted butter
  • 1 tbsp (15 ml) extra-virgin olive oil
  • 3 cloves garlic, minced (about 1½ tsp / 5 g)
  • 8 oz (225 g) full-fat cream cheese, room temperature, cut into cubes
  • ½ cup (120 ml) whole milk or light cream (use heavy cream if you prefer richer)
  • ¾ cup (75 g) freshly grated Parmesan (plus extra for serving)
  • Zest of ½ lemon (optional, but recommended) and 1–2 tsp lemon juice (to taste)
  • 1–2 tbsp reserved hot pasta water (more as needed to loosen)
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp chopped fresh parsley or basil
  • Cracked black pepper and extra grated Parmesan for serving
  • Red pepper flakes (optional)
  • Optional add-ins: 8 oz (225 g) cooked shrimp, grilled chicken, or sautéed mushrooms
  • Optional add-ins: 2 cups (60–80 g) baby spinach (stir in until wilted)
  • Optional add-ins: ¼ cup (35 g) sun-dried tomatoes, thinly sliced

Instructions:

  1. Bring 4 quarts (4 L) water to a rolling boil, add 1–1½ tbsp kosher salt, and cook pasta one minute less than package directions for al dente. Reserve 1–1½ cups (240–360 ml) pasta cooking water, then drain pasta.
  2. Heat a large skillet over medium heat and add 2 tbsp unsalted butter and 1 tbsp extra-virgin olive oil. When the butter foams, add 3 cloves minced garlic and cook 30–60 seconds until fragrant without browning.
  3. Reduce heat to low and add cubed room-temperature cream cheese and ½ cup milk or cream. Whisk or stir constantly until the cream cheese melts and the mixture is smooth and slightly thickened, glossy and lump-free.
  4. Off or on very low heat, whisk in ¾ cup freshly grated Parmesan until melted. Add lemon zest and 1–2 tsp lemon juice if using; season with salt and freshly ground black pepper. If sauce is too thick, add 1–2 tbsp hot reserved pasta water at a time to reach a silky consistency.
  5. Add drained pasta to the skillet (or pour sauce over pasta in the pot) and toss vigorously with tongs to coat. Add more reserved pasta water, a splash at a time, to emulsify the sauce until it clings to the pasta in a glossy coating.
  6. Stir in optional mix-ins as desired: wilt 2 cups baby spinach until just softened or fold in cooked shrimp, chicken, or sautéed mushrooms to heat through. Taste and adjust seasoning.
  7. Plate and finish with 2 tbsp chopped fresh parsley or basil, extra grated Parmesan, cracked black pepper, and red pepper flakes if using. Key cues: garlic should be fragrant and not brown, sauce should be glossy and lump-free, and pasta should be al dente.