Ingredients

For the Creamy Garlic Parmesan Spaghetti:

• Spaghetti – 250 g
• Butter – 40 g
• All-purpose flour – 20 g
• Milk – 500 ml
• Garlic – 4 cloves (minced)
• Parmesan cheese – 70 g (grated)
• Vegetable oil – 1 tablespoon (for boiling the pasta)
• Salt – to taste
• Ground black pepper – to taste
• Ground nutmeg – a pinch

For the Caprese Salad:

• Tomato – 1 large (sliced)
• Mozzarella cheese – 100 g (sliced)
• Fresh basil leaves – a few
• Vegetable oil – 1 tablespoon
• Balsamic sauce or glaze – for drizzling

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Step-by-Step Instructions

1. Cook the Spaghetti:

• Bring a large pot of salted water to a boil. Add a splash of vegetable oil to prevent the pasta from sticking.
• Once the water is boiling, add the spaghetti and cook according to the package instructions until al dente (usually 8-10 minutes).
• Drain the spaghetti and set aside, reserving about 1/2 cup of the pasta water in case you need to loosen the sauce later.

2. Make the Creamy Garlic Parmesan Sauce:

• In a large skillet or saucepan, melt the butter over medium heat. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let the garlic burn.
• Stir in the flour and cook for another minute to form a roux, stirring constantly to avoid lumps.
• Gradually add the milk, whisking continuously to combine it with the roux. Cook for about 5-7 minutes, stirring often, until the sauce begins to thicken.
• Once the sauce has thickened, reduce the heat to low and stir in the grated Parmesan cheese, a pinch of nutmeg, salt, and black pepper to taste.
• Continue to stir until the cheese is fully melted and the sauce is smooth and creamy. If the sauce is too thick, you can add a little bit of the reserved pasta water to loosen it up.

3. Toss the Pasta:

• Add the cooked spaghetti to the pan with the sauce and toss to coat the pasta evenly.
• Let the pasta sit in the sauce for 1-2 minutes, allowing it to absorb the flavors.

4. Prepare the Caprese Salad:

• Slice the tomato and mozzarella cheese into even, round slices.
• On a serving plate, alternate slices of tomato and mozzarella in a circular pattern.
• Tuck fresh basil leaves between the slices.
• Drizzle with a little vegetable oil and balsamic glaze or sauce for added flavor.
• Sprinkle with a little salt and freshly ground black pepper to taste.

5. Serve:

• Serve the creamy garlic Parmesan spaghetti hot, garnished with extra Parmesan cheese and freshly cracked black pepper if desired.
• Present the Caprese salad on the side as a refreshing, light complement to the rich pasta dish.

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Cooking Tips:

• Al Dente Pasta: Be sure to cook the spaghetti al dente, as it will continue to cook slightly when mixed with the sauce. Overcooked pasta can become mushy and won’t absorb the sauce as well.
• Prevent Lumps in the Sauce: When making the roux for the sauce, it’s important to stir constantly when adding the milk. This ensures the sauce is smooth and creamy without lumps.
• Customizing the Salad: Feel free to add other fresh ingredients to the Caprese salad, such as avocado, roasted peppers, or a sprinkle of oregano for extra flavor.
• Nutmeg in Cream Sauces: Adding a pinch of nutmeg to the creamy sauce enhances its flavor without overpowering the dish. Use a small amount to avoid a too-strong nutmeg taste.
• Pasta Water Trick: If your sauce thickens too much, add a little reserved pasta water to loosen it. The starch in the pasta water helps the sauce adhere better to the spaghetti.

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Storage:

• Refrigeration: Store any leftover spaghetti in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or reserved pasta water to thin the sauce if necessary.
• Freezing: The pasta can be frozen for up to 1 month. Place the spaghetti and sauce in a freezer-safe container and freeze. Thaw in the refrigerator overnight before reheating. However, the sauce may separate slightly after freezing, so it’s best eaten fresh.

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Nutritional Facts (per serving):

• Calories: 450 kcal
• Fat: 22 g
• Carbohydrates: 50 g
• Protein: 15 g
• Fiber: 3 g
• Sodium: 800 mg

Please note that these values are approximate and depend on portion sizes and the specific brands of ingredients used.

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FAQs:

1. Can I use a different type of cheese in the sauce?

Yes! While Parmesan is traditional, you can substitute it with Pecorino Romano, Asiago, or Grana Padano for a slightly different flavor. Just ensure the cheese melts well for a smooth sauce.

2. Can I make the sauce ahead of time?

Yes, you can prepare the creamy garlic Parmesan sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat it gently on the stove and add a little milk to thin it out as needed before tossing with the pasta.

3. What can I substitute for balsamic glaze in the salad?

If you don’t have balsamic glaze, you can reduce regular balsamic vinegar with a little sugar over medium heat until it thickens. Alternatively, you can drizzle the salad with just olive oil and skip the balsamic altogether.

4. Can I add meat to the pasta?

Absolutely! Grilled chicken, sautéed shrimp, or crispy bacon would pair wonderfully with the creamy garlic Parmesan sauce. Add the cooked meat to the pasta just before serving.

5. How do I prevent the sauce from curdling?

Make sure to keep the heat low when stirring in the Parmesan cheese to prevent the sauce from curdling. High heat can cause the milk and cheese to separate.

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Conclusion:

This Creamy Garlic Parmesan Spaghetti paired with a fresh Caprese Salad is the perfect blend of indulgence and simplicity. The rich, velvety sauce clings to each strand of spaghetti, while the tomato, mozzarella, and basil salad offers a refreshing counterpoint. Whether you’re making it for a cozy family dinner or a special occasion, this meal is sure to impress.

With easy-to-find ingredients and straightforward preparation, this dish proves that you don’t need a complicated recipe to create something truly delicious. Serve it with some crusty bread on the side, and you’ve got a meal that’s as comforting as it is satisfying. Enjoy!