# Components:
→ Pasta
01 - 12 oz dried spaghetti
02 - 1 tbsp salt (for pasta water)
→ Dairy
03 - 2 tbsp unsalted butter
04 - ¾ cup plus 1 tbsp whole milk
05 - ⅓ cup plus 1 tbsp heavy cream
06 - ¾ cup grated mozzarella
07 - ⅔ cup grated Parmesan
08 - ⅔ cup grated cheddar
→ Seasonings
09 - 1 clove garlic, finely minced
10 - ½ tsp freshly ground black pepper
11 - ¼ 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. Cook the spaghetti until al dente according to package instructions. Reserve ½ cup of pasta water, then drain the pasta.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant without browning.
03 - Stir in whole milk and heavy cream. Bring to a gentle simmer, reduce heat to low, then gradually add mozzarella, Parmesan, and cheddar cheeses, stirring constantly until melted and smooth.
04 - Incorporate black pepper, nutmeg if desired, and salt to taste, adjusting for balance.
05 - Add drained spaghetti to the skillet with the sauce. Toss to coat thoroughly, adding reserved pasta water as necessary to achieve a creamy texture.
06 - Plate immediately, optionally garnishing with chopped fresh parsley.
