Instructions
Step 1: Bring a large pot of salted water to a boil and cook the spaghetti according to package instructions until al dente.
Step 2: Reserve 1/2 cup of pasta water, then drain the spaghetti and set aside.
Step 3: In a large skillet, melt the butter over medium heat.
Step 4: Add the minced garlic and cook for about 1 minute until fragrant.
Step 5: Sprinkle in the flour and whisk continuously for 1 to 2 minutes to create a roux.
Step 6: Slowly pour in the milk and heavy cream while whisking until smooth.
Step 7: Cook the sauce for 3 to 5 minutes until slightly thickened.
Step 8: Stir in the Parmesan cheese, salt, black pepper, and paprika until the cheese melts completely.
Step 9: Add the cooked spaghetti to the skillet and toss until fully coated in the creamy sauce.
Step 10: If needed, add a little reserved pasta water to loosen the sauce.
Step 11: Garnish with chopped parsley and extra Parmesan cheese before serving.
Storage and Reheating Tips
Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave with a splash of milk to restore the creamy texture.
Avoid overheating the sauce, as it may separate.
Freezing is not recommended because cream-based sauces can become grainy after thawing.
Continue on the next page