Here I’ll show you a mysterious tip to getting really smooth Cream Cheese Pasta without the sauce evaporating. With only 5 fixings, this simple pasta dish is a complete victor!
This really is the most straightforward pasta formula ever. Besides it’s cracking delish. On the off chance that you have an extra 20mins and your paunch is thundering, you’ve gone to the perfect spot.
Here I’ll show you a baffling tip to getting truly smooth Cream Cheese Pasta without the sauce dissipating. With just 5 trimmings, this basic pasta dish is a finished victor!
This truly is the most clear pasta equation ever. Other than it’s breaking delish. In case you have an extra 20mins and your gut is roaring, you’ve gone to the ideal spot.
Ingredients (check list):
- 7oz / 200g Spaghetti
- 3.5oz / 100g Cream Cheese
- 3.5oz / 100g Ham, chopped (see notes for subs)
- 1/3 cup / 20g freshly grated Parmesan, plus extra to serve
- 2 tbsp Unsalted Butter
- 1 clove of Garlic, finely diced
- Salt & Black Pepper, to taste
- dash of Olive Oil, for frying
- Cook spaghetti in salted boiling water until al dente. Right before draining, reserve a cup of starchy pasta water.
- Meanwhile, in a pan heat a drizzle of olive oil over a medium heat and fry garlic and ham for a few minutes until lightly browned.
- Melt in 2 tbsp butter, then add about 1/3 cup of starchy pasta water. Quickly whisk in a circular motion to create an emulsion and combine the starchy water with the butter. The water should go cloudy and thicken slightly.
- Turn heat down slightly then stir in cream cheese and add parmesan. Season to taste then add spaghetti. Toss through the sauce, using your starchy water to thin out the sauce if needed. Serve with extra helpings of parmesan. Enjoy!
- What Cream Cheese to use? – I use Philadelphia (not sponsored) but use a good quality brand. The cream cheese is the main event so don’t skimp out on something low quality.
- How much pasta water to use? – Start off with 1/3 cup to create the emulsion, add in all of your other ingredients and then adjust accordingly. Important to scoop the water out JUST before draining to ensure it’s nice and starchy (the starch is what helps turn the sauce creamy). Also important to heavily salt the water so you don’t dilute the flavour of the sauce.
- What Can I add to Cream Cheese Pasta? – I use leftover ham because that’s usually what’s knocking about in my fridge, but you can really add anything you fancy! Just keep it to around 3.5oz/100g so you don’t overload the pasta. Other ideas are:
- Leftover Chicken
- Roasted Veggies
- Smoked Sausage
- Seasoning wise this creamy sauce takes on fresh thyme nicely. You could also spice it up with a pinch of chilli flakes!
- Can I reheat this pasta? – I wouldn’t make this ahead of time for the purpose of reheating. Fresh is certainly best. BUT, don’t waste leftovers. Just tightly cover in the fridge for 2-3days then reheat on the stove over a low heat with a splash of milk or cream to loosen up the sauce again.
- Calories – based on using 1 tsp olive oil for frying and shared between 2 people.