Cream Cheese Pasta
Here I'll show you a secret tip to getting truly creamy Cream Cheese Pasta without the sauce drying up. With just 5 ingredients, this easy pasta dish is a total winner!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- 7oz / 200g Spaghetti
- 3.5oz / 100g Cream Cheese
- 3.5oz / 100g Ham, chopped (could sub chicken/bacon/mushrooms)
- 1/3 cup / 20g Parmesan, grated (plus extra to serve)
- 2 tbsp Unsalted Butter
- 1 clove of Garlic, finely diced
- Salt & Black Pepper, to taste
- Olive oil, for frying
Cook your 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 flame and fry your garlic and ham for a few minutes until lightly browned.
Melt in your butter, then stir 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.
Stir in your cream cheese then add your parmesan. Season to taste then add your spaghetti. Toss through the sauce, using your starchy water to thin out as needed.
Serve with extra helpings of parmesan. Enjoy!
a) 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 keep and nasty.
b) What 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.
c) Calories - based on using 1 tsp olive oil for frying and shared between 2 people.
Calories: 761kcal | Carbohydrates: 82.53g | Protein: 30.02g | Fat: 34.22g | Saturated Fat: 17.928g | Polyunsaturated Fat: 2.142g | Monounsaturated Fat: 10.108g | Trans Fat: 0.146g | Cholesterol: 95mg | Sodium: 994mg | Potassium: 417mg | Fiber: 3.2g | Sugar: 4.27g | Vitamin A: 2300IU | Vitamin C: 0.8mg | Calcium: 220mg | Iron: 4mg