Creamy Four Cheese Garlic Spaghetti Sauce Recipes

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in the flour, salt and pepper until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheeses until melted., Drain spaghetti; toss with cheese sauce and parsley.

Steps:

• Heat olive oil and butter on medium heat in a large skillet, add minced garlic and coo for about 1 minute on medium heat, without burning.
• Cook pasta in a separate pan, drain. Reserve some of cooked pasta water. Dissolve 1 cube of chicken broth bullion in 1 cup of hot pasta water.
• Add pasta water (with the dissolved chicken broth bullion cube in it), heavy cream, and cooked spaghetti to the skillet with cooked garlic. Bring to boil, stirring. Once the liquids are boiling, immediately add cheese and keep stirring everything together (spaghetti and the cream), while boiling, until cheese melts and coats pasta, for about 1 minute. Reduce to simmer and continue to cook, constantly stirring, to thicken the sauce - for another minute or two.
• To serve, top each serving with finely chopped chives, or green onions, or parsley.

Steps:

• In a medium saucepan combine whipping cream and butter. Bring to a simmer over medium heat, stirring frequently until butter melts. Gradually stir in grated Parmesan cheese, grated mozzarella cheese, grated provolone cheese, and grated Romano cheese. Reduce heat to low, and continue to stir just until all cheese is melted.
• Serve immediately, sauce will thicken upon standing.

Steps:

• Heat olive in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted. Pour in chicken broth; add pepper and salt. Bring to a boil. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Add more chicken broth if pasta starts to stick to the pan.
• Stir Parmesan cheese, cream, and parsley into the pasta and mix thoroughly. Serve immediately.

Steps:

• Heat olive oil and butter on medium heat in a large skillet, add minced garlic and coo for about 1 minute on medium heat, without burning. Cook pasta in a separate pan, drain. Reserve some of cooked pasta water. Dissolve 1 cube of chicken broth bullion in 1 cup of hot pasta water. Add pasta water (with the dissolved chicken broth bullion cube in it), heavy cream, and cooked spaghetti to the skillet with cooked garlic. Bring to boil, stirring. Once the liquids are boiling, immediately add cheese and keep stirring everything together (spaghetti and the cream), while boiling, until cheese melts and coats pasta, for about 1 minute. Reduce to simmer and continue to cook, constantly stirring, to thicken the sauce - for another minute or two. To serve, top each serving with finely chopped chives, or green onions, or parsley

Steps:

• In a large skillet, melt butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream cheese until melted. Gradually add cream. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 3-5 minutes. Stir in Parmesan cheese and pepper. Serve over pasta. If desired, garnish with parsley and additional Parmesan cheese.