This is the creamy, filling and cozy cream cheese pasta makes everybody
happy, perfect for any midweek carb cravings. Plus, it’s budget-friendly and
ready in a flash!

Servings: 2-3
Cook Time:10 minutes

• 1/2 lb (225 grams) pasta (spaghetti, penne, fusilli…)
• 3/4 cup (160 grams) cream cheese*
• 1/4 cup (30 grams) grated parmesan, plus more to serve
• 1 Tbsp olive oil, plus more to serve
• 1-2 garlic cloves, minced or pressed
• 1/2 cup (120 ml) cooking water, plus more if needed
• salt and pepper, to taste
• 1/4-1/2 tsp chili flakes, or according to taste (optional)

1. In a large pot of boiling salted water, cook pasta according to package
directions until al dente.
2. Right before draining, reserve a cup of starchy pasta water.
3. Meanwhile, in a large skillet warm 1 Tbsp of olive oil and gently fry the
garlic (plus a good pinch of chili flakes if you like) for 2-3 minutes. Use a low
flame, do not let the garlic burn.
4. Then stir the cream cheese and about 1/2 cup of starchy pasta water. Stir
to combine oil, cream cheese, water and create a nice and creamy emulsion.
Add parmesan cheese and stir well. Your pasta sauce is ready.
5. Drain and add your pasta to the skillet. Stir well to evenly coat the pasta
in the sauce, add more cooking water as needed for a smooth and creamy
6. Serve immediately with a drizzle of good olive oil or extra virgin olive oil,
freshly grated parmesan, and freshly ground black pepper (if you don’t use
chili flakes). Enjoy!

QUANTITIES: the recipe makes 2 large servings or 3 smallish servings.
CREAM CHEESE: I use cream cheese in the tub, Philadelphia to be more
SEASONING: the cooking pasta water contains salt, so you’re not supposed to
add any salt to the cream cheese. However, you might want to taste the cream
cheese anyway and adjust to your taste.
PASTA SHAPE: I love spaghetti, but any pasta will work just fine, short, long,
normal or fancy. Use dried not fresh pasta.
PARMESAN: finely grate your own parmesan, but don’t use store-bought
sandy parmesan, it will not melt.
LEFTOVER: it keeps for a couple of days in the fridge. Add a tiny splash of
water to loosen up the sauce if needed and reheat it on the stove or in the
microwave. Note: I would advise to reheat only a short type of pasta like
penne or fusilli rather than spaghetti