Ingredients:

  • 1 lb spaghetti
  • 4 quarts water
  • 2 tbsp sea salt
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup reserved pasta water
  • 1 cup freshly grated Parmesan
  • 1 cup freshly grated Mozzarella
  • 1 cup freshly grated Gruyère
  • 1/2 cup freshly grated Pecorino Romano

Instructions:

  1. Bring the salted water to a rolling boil. Add the spaghetti and cook for 1–2 minutes less than the package directions until al dente.
  2. Before draining the pasta, reserve at least 1 cup of the starchy pasta water. Drain the remaining water and set the pasta aside.
  3. In a deep skillet over medium-low heat, melt the butter until it begins to foam. Add the minced garlic and sauté for about 1 minute until aromatic.
  4. Pour in the heavy cream and bring to a very gentle simmer. Let it reduce slightly for 3–5 minutes until the sauce coats the back of a spoon.
  5. Reduce heat to low. Gradually whisk in the Parmesan, Mozzarella, Gruyère, and Pecorino Romano one by one, stirring constantly until the sauce is smooth and glossy.
  6. Toss in the cooked spaghetti and the reserved pasta water. Stir vigorously for 2 minutes until the sauce thickens and glazes the noodles.