Creamy Four Cheese Pasta With Garlic

By
Leah Maroney
Leah Maroney
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
Learn about The Spruce Eats' Editorial Process
Updated on 07/13/22
Creamy four cheese spaghetti

The Spruce Eats / Leah Maroney
Prep: 10 mins
Cook: 17 mins
Total: 27 mins
Servings: 2 servings
Nutrition Facts (per serving)
865 Calories
63g Fat
46g Carbs
30g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2
Amount per serving
Calories 865
% Daily Value*
Total Fat 63g 81%
Saturated Fat 35g 175%
Cholesterol 171mg 57%
Sodium 1415mg 62%
Total Carbohydrate 46g 17%
Dietary Fiber 2g 7%
Total Sugars 4g
Protein 30g
Vitamin C 2mg 11%
Calcium 743mg 57%
Iron 2mg 13%
Potassium 325mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Italian cuisine is big on cheeses, boasting over 400 types, and although Parmesan is the most well-known around the world, there are many others that deserve a place of honor on our tables. In this recipe, we add the tanginess of Parmesan and the bite of Asiago and Pecorino Romano to a cream cheese base to create a thick and creamy sauce. The garlic cooked in butter and olive oil provides beautiful character and brings together this flavorful dish.

This is a quick and easy pasta dish, made in under 30 minutes, is a complete and hearty meal when served with a green salad or a side of vegetables.

Ingredients

  • Kosher salt, to taste

  • 8 ounces cooked spaghetti (reserve 1/4 cup of the pasta water)

  • 1 tablespoon butter

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1/2 cup heavy cream

  • 2 ounces cream cheese, softened to room temperature

  • 1/2 cup Pecorino Romano cheese, grated

  • 3/4 cup Parmesan cheese, divided

  • 1/4 cup Asiago cheese, grated

  • Freshly ground black pepper, to taste

  • 1 teaspoon finely chopped Italian parsley

Steps to Make It

  1. Gather the ingredients.

  2. Bring water to a boil in a tall pasta pot, add salt generously, and cook spaghetti according to package directions for al dente. Reserve 1/4 cup of pasta water after spaghetti has finished cooking. Strain spaghetti and rinse with warm water to prevent it from sticking together while you prepare sauce.

  3. In a large skillet over high, heat butter and olive oil. Reduce heat to low, add minced garlic, and cook until fragrant (be careful not to brown garlic).

  4. Using a whisk, stir in heavy cream and gradually add cream cheese and Pecorino Romano, 1/2 cup of the Parmesan, and Asiago cheeses until you achieve a thick sauce consistency.

  5. Add cooked spaghetti and reserved pasta water to sauce.

  6. Season with salt and pepper and cook for another 2 minutes, stirring and tossing pasta until it is completely coated with sauce. Leave in skillet or transfer to a serving dish. Top with chopped parsley and remaining 1/4 cup of Parmesan cheese. 

Add-Ons and Substitutions

  • For meat lovers: Add chicken or shrimp for a heartier meal. Crunchy bits of bacon are also great toppings.
  • For vegetarians: Add sautéed broccolini or broccoli rabe as a side dish, or toss baby kale and pears with olive oil and lime juice for a tangy salad.
  • For carb lovers: Make garlic bread and serve warm with your pasta.
  • Pasta options: You can substitute spaghetti with any dry or fresh pasta you like. For gluten-free diets, use rice or legume pasta but remember those types of pasta tend to clump together when cooked if not tossed in the sauce immediately after straining.

 

Don't Overcook the Pasta

The key is to cook the pasta to an al dente texture. When too soft, it will become mushy when tossed with the cheese sauce because it continues cooking.

How to Store

Cheese pasta can be kept in an airtight container for three to four days in the refrigerator.