Fiery Cream Cheese Pasta with Crispy Garlic
Ingredients
- 12 ouncesspaghetti or linguine
- 4 ouncescream cheese
- 6 clovesgarlic
- 3 tablespoonsolive oil
- ½ teaspoonred pepper flakes
- ¼ teaspooncayenne pepper
- ¾ cupchicken or vegetable broth
- 1lemon
- ½ cupparmesan cheese
- ¼ cupfresh parsley
- 1 to tastesalt and black pepper
Prep
- 01
Mince 6 cloves garlic.
- 02
Zest 1 lemon and cut it in half for juicing.
- 03
Roughly chop 1/4 cup fresh parsley.
Method
- 01
Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Reserve 1 cup pasta water, then drain.
- 02
While pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic, red pepper flakes, and cayenne pepper. Cook for 1 to 2 minutes, stirring constantly, until fragrant and the garlic is golden and crispy (do not burn).
- 03
Pour in the broth and bring to a simmer. Cut the cream cheese into small chunks and add to the skillet, stirring until melted and smooth, about 2 minutes.
- 04
Add the cooked pasta to the skillet and toss to coat. If the sauce feels thick, add pasta water a splash at a time until you reach a silky, clinging consistency.
- 05
Zest the lemon directly into the skillet and squeeze in half the juice. Stir in half the parmesan. Taste and adjust salt and black pepper as needed.
- 06
Divide among bowls, top with remaining parmesan and fresh parsley. Serve immediately.
Spice Tips
The red pepper flakes and cayenne provide a moderate heat. For milder warmth, reduce the cayenne to 1/8 teaspoon. For serious fire, add an extra 1/4 teaspoon cayenne or a few shakes of hot sauce. Fresh lemon juice balances the heat beautifully and can be increased to taste.
This dish is best served immediately while the sauce clings to the pasta. If you like it even spicier, add another pinch of cayenne or a dash of hot sauce at the end.