# What You Need:
→ Pasta
01 - 12 ounces dried spaghetti
02 - 1 tablespoon salt (for pasta water)
→ Dairy
03 - 2 tablespoons unsalted butter
04 - 3/4 cup plus 1 tablespoon whole milk
05 - 1/3 cup plus 1 tablespoon 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 teaspoon freshly ground black pepper
11 - 1/4 teaspoon ground nutmeg (optional)
12 - Salt, to taste
→ Garnish
13 - 2 tablespoons chopped fresh parsley (optional)
# How To Make:
01 - Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package directions. Reserve 1/2 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 - Add whole milk and heavy cream to the skillet. Bring to a gentle simmer, then reduce heat to low.
04 - Gradually incorporate mozzarella, Parmesan, and cheddar cheeses, stirring constantly until smooth and fully melted.
05 - Flavor the sauce with black pepper, optional nutmeg, and salt to taste.
06 - Add drained spaghetti to the sauce. Toss gently to coat, using reserved pasta water as needed to achieve a creamy consistency.
07 - Plate immediately and garnish with chopped parsley if desired.
