# Components:
→ Pasta
01 - 12 oz dried spaghetti
02 - 1 tbsp salt (for pasta water)
→ Dairy
03 - 2 tbsp unsalted butter
04 - 3/4 cup plus 1 tbsp whole milk
05 - 1/3 cup plus 1 tbsp heavy cream
06 - 3/4 cup grated mozzarella
07 - 2/3 cup grated Parmesan
08 - 2/3 cup grated cheddar
→ Seasonings
09 - 1 clove garlic, finely minced
10 - 1/2 tsp freshly ground black pepper
11 - 1/4 tsp ground nutmeg (optional)
12 - Salt, to taste
→ Garnish
13 - 2 tbsp chopped fresh parsley (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente according to package directions. Reserve 1/2 cup pasta water, then drain spaghetti.
02 - While pasta cooks, melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant but not browned.
03 - Pour in whole milk and heavy cream. Bring to a gentle simmer, then reduce heat to low.
04 - Gradually stir in mozzarella, Parmesan, and cheddar cheeses, stirring constantly until fully melted and smooth.
05 - Add black pepper, nutmeg if using, and salt to taste. Stir to combine.
06 - Add drained spaghetti to the cheese sauce. Toss thoroughly to coat, adding reserved pasta water gradually to achieve a creamy consistency.
07 - Serve immediately, garnished with chopped fresh parsley if desired.
