IN A LARGE POT OF BOILING SALTED WATER, COOK PASTA ACCORDING TO PACKAGE DIRECTIONS UNTIL AL DENTE.
RIGHT BEFORE DRAINING, RESERVE A CUP OF STARCHY PASTA WATER.
IN MEANWHILE, IN A LARGE SKILLET WARM 1 TBSP OF OLIVE OIL AND GENTLY FRY THE GARLIC (PLUS A GOOD PINCH OF CHILI FLAKES IF YOU LIKE) FOR 2-3 MINUTES. USE A LOW FLAME, DO NOT LET THE GARLIC BURN.
THEN STIR THE CREAM CHEESE AND ABOUT 1/2 CUP OF STARCHY PASTA WATER. STIR TO COMBINE OIL, CREAM CHEESE, WATER AND CREATE A NICE AND CREAMY EMULSION. YOUR PASTA SAUCE IS READY.
THEN STIR THE CREAM CHEESE AND ABOUT 1/2 CUP OF STARCHY PASTA WATER. STIR TO COMBINE OIL, CREAM CHEESE, WATER AND CREATE A NICE AND CREAMY EMULSION. YOUR PASTA SAUCE IS READY.
SERVE IMMEDIATELY WITH A DRIZZLE OF GOOD OLIVE OIL OR EXTRA VIRGIN OLIVE OIL, FRESHLY GRATED PARMESAN, AND FRESHLY GROUND BLACK PEPPER (IF YOU DON’T USE CHILI FLAKES). ENJOY!