Ingredients:

  • 2 tbsp unsalted butter
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced finely
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup parmesan cheese, freshly grated
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup provolone cheese, shredded
  • 1/4 cup pecorino romano, grated
  • 8 oz spaghetti
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat the butter and olive oil in the skillet over medium heat.
  2. Add the minced garlic and sauté for about 1–2 minutes until translucent and fragrant, ensuring it does not turn dark brown.
  3. Pour in the chicken broth and heavy cream. Stir gently and bring the mixture to a simmer for 3–5 minutes until the liquid reduces slightly and thickens.
  4. Lower the heat to low. Gradually whisk in the Parmesan, Mozzarella, Provolone, and Pecorino Romano one handful at a time, stirring constantly until the sauce is smooth and glossy.
  5. Transfer the cooked spaghetti directly from the pot into the skillet. Toss with tongs, adding a splash of reserved pasta water if the sauce feels too thick.