Set a large pot of water to boil for the pasta. Cook per the package directions and drain. Don't forget to add 1-2 Tbsp of salt to the water before dropping the pasta.
8 Oz. Cavatappi Pasta, 2 Tbsp + 1/2 tsp Salt
While the pasta boils, start the sauce. Melt the butter in a sauce pan over medium high heat.
1 Stick Butter
Add the garlic, parsley, oregano, 1/2 tsp salt and 1/2 tsp pepper. Cook for a minute to soften the garlic.
4-6 Cloves Garlic, Minced, 1/4 tsp Dried Parsley, 1/4 tsp Dried Oregano, 1/2 tsp Pepper
Add the cream cheese and stir to combine. This may take a while as the cream cheese melts. Don't worry about making it perfectly smooth yet.
4 Oz. Cream Cheese
Add the cream and stir everything together. Cook until the cream is just about to bubble.
2 C Heavy Cream
One handful at a time, add the grated parmesan cheese. Stir until completely melted into the sauce, and then add another handful. Repeat until all the cheese is mixed in and the sauce is smooth.
1.5 C Grated Parmesan or Romano Cheese
Mix the drained pasta into the sauce and cut the heat.
Season to taste with more salt and pepper. Serve garnished with some (optional) chopped fresh parsley, some fresh cracked pepper or some more grated cheese.
Chopped Fresh Parsley for Garnish
