Creamy Italian Cheese Spaghetti

I made spaghetti for Wednesday night, company is coming, dinner. This Creamy Cheese Spaghetti that I can't eat and a pesto sauce spaghetti that I can. Plus broccoli, a salad, and crusty bread. This recipe is from Delish, http://www.delish.com/cooking/recipe-ideas/recipes/a45758/creamy-three-cheese-spaghetti-recipe/

Both Susie and Sharon say this creamy cheese spaghetti tastes better with a little of the pesto sauce. In a food processor - 2 cups fresh basil and spinach, 2 cloves minced garlic, 1/3 cup extra virgin olive oil, 1/4 cup pine nuts, 1/2 cup shredded Pecorino Romano cheese,

INGREDIENTS

12 oz spaghetti

2 Tbsp extra virgin olive oil

3 cloves garlic, minced

3/4 c heavy cream

3/4 c chicken broth

3/4 c shredded Italian cheese blend

Salt and pepper

2 Tbsp chopped fresh parsley (I used a few basil leaves instead)

COOKING INSTRUCTIONS

Cook spaghetti according to package directions, al dente (I boil a pot of water, add spaghetti, and cook 10 minutes). While that's cooking, heat oil in large skillet over medium heat. Cook garlic until fragrant, about 1 minute. Add heavy cream, chicken broth, and 1/2 c pasta water. Add cooked spaghetti and toss with tongs. 

Remove from heat and add cheese. Toss constantly, adding more pasta water until sauce reaches desired consistency. Season with salt and pepper. Garnish with parsley. Serve immediately.