Creamy Spaghetti Pasta is a classic comfort food that never goes out of style. With a luscious sauce made from butter, garlic, cream, and cheese, this dish is indulgent yet simple. The spaghetti absorbs the creamy sauce, making every bite smooth, cheesy, and satisfying.
This recipe is versatile — you can keep it vegetarian by adding mushrooms, broccoli, spinach, or corn, or turn it into a non-veg favorite by adding chicken, shrimp, or bacon. The creamy base can also be adjusted with milk for a lighter version or with extra cheese for richness.
It’s a great choice for both beginners and pasta lovers because it uses simple pantry ingredients yet delivers a restaurant-style flavor. Serve it with garlic bread and a fresh salad, and you have a complete Italian-inspired meal ready in under 30 minutes.
Cook spaghetti in salted boiling water until al dente (about 8–10 minutes). Drain and reserve ½ cup pasta water.
In a pan, heat butter and olive oil. Add garlic (and onion, if using). Sauté until fragrant and slightly golden.
Add optional vegetables like mushrooms or broccoli and stir-fry for 2–3 minutes.
Pour in cream and milk. Stir well and simmer on low heat until slightly thickened.
Add grated cheese, black pepper, Italian herbs, and salt. Mix until cheese melts and sauce is smooth.
Toss in the cooked spaghetti. Add a splash of reserved pasta water if needed for creaminess.
Garnish with parsley and extra cheese before serving hot.
Tips and Tricks
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Don’t overcook pasta: Keep it al dente so it absorbs sauce well.
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Use pasta water: It contains starch and helps bind the sauce with the spaghetti.
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Balance richness: If it feels too heavy, squeeze a little lemon juice before serving.
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Protein boost: Add grilled chicken, shrimp, or paneer for more protein.
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Cheese variety: Parmesan is traditional, but mozzarella or cheddar can be used for extra creaminess.
Frequently Asked Questions
Yes, but the sauce will be lighter. To thicken, add 1 tsp cornflour mixed with water.
Use whole wheat pasta, less butter, and more vegetables like spinach and zucchini.
It’s best fresh, but you can refrigerate for 1 day. Reheat with a splash of milk to loosen the sauce.
Yes, kids love the mild, cheesy flavor. Just adjust the pepper and herbs.
