Ingredients
Dry Ingredients
- 16 ounces mafaldine pasta or farfalle (other types of pasta can be used as well)
- 1 teaspoon garlic powder
- Kosher salt, to taste
- Black pepper, to taste
Dairy
- 6 oz cream cheese (cut into large cubes)
Liquids
- 1½ cups reserved pasta water
Fresh Ingredients
- 2 tablespoons chopped fresh parsley
- 1 teaspoon grated lemon zest (optional, but recommended)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the mafaldine or farfalle pasta and cook according to the package directions until al dente. Drain the pasta, reserving at least 1 ½ cups of the pasta cooking water for the sauce.
- Start the sauce: In a large bowl, place the hot drained pasta. Add the cream cheese cubes, garlic powder, ½ teaspoon kosher salt, black pepper to taste, and ½ cup of the reserved pasta water. Stir continuously until the cream cheese melts and begins to coat the pasta.
- Adjust the sauce consistency: Add additional reserved pasta water in increments of ¼ cup, stirring after each addition, until the sauce reaches a smooth and creamy consistency. Aim for about ¾ to 1 cup of pasta water total for an ideal sauce texture.
- Season and garnish: Taste the pasta and adjust salt and pepper as needed. Finish by topping the pasta with chopped fresh parsley and optional grated lemon zest for a bright, fresh flavor. Serve immediately.
Notes
- Use mafaldine or farfalle pasta, but you can substitute other pasta shapes like penne or rigatoni.
- Reserve pasta water carefully as its starch helps thicken and smooth the cream cheese sauce.
- For a tangier flavor, add more lemon zest or a squeeze of fresh lemon juice.
- Reheat leftovers gently with a splash of pasta water to loosen the sauce.
- Ensure the cream cheese is cut into cubes so it melts quickly and evenly.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
