French Spaghetti
Indulge in the elegant flavors of French Spaghetti, a luxurious twist on a classic pasta dish that’s perfect for elevating weeknight dinners or impressing guests. This creamy recipe combines al dente spaghetti with a rich sauce infused with herbes de Provence, dry white wine, and a blend of Gruyère and Parmesan cheeses for a velvety depth of flavor. A hint of garlic, fresh parsley, and zesty lemon zest add aromatic brightness, while the balance of butter and olive oil creates a luscious base. Ready in just 40 minutes, this French-inspired pasta is a delightful fusion of rustic comfort and gourmet sophistication, ideal for cheese lovers and pasta enthusiasts alike. Serve it hot with a crisp green salad or a glass of your favorite white wine for the ultimate dining experience.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons herbes de Provence
- 120 ml dry white wine
- 250 ml heavy cream
- 100 grams grated Gruyère cheese
- 50 grams grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon lemon zest
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1 cup of pasta water before draining and set the spaghetti aside.
In a large skillet, melt the butter with olive oil over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to burn it.
Stir in the herbes de Provence, followed by the white wine. Let it simmer for 2–3 minutes until the liquid reduces by half.
Lower the heat to medium-low and stir in the heavy cream. Allow it to warm through, stirring occasionally, but do not let it boil.
Add the grated Gruyère and Parmesan cheeses, stirring until fully melted and the sauce becomes creamy.
Season the sauce with salt, black pepper, and lemon zest. If the sauce feels too thick, gradually add a bit of the reserved pasta water to loosen it.
Toss the cooked spaghetti into the skillet with the sauce, mixing well to coat each strand evenly.
Sprinkle freshly chopped parsley over the top and serve immediately, garnished with additional grated cheese if desired.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 823 mg | 36% | |
| Total Carbohydrate | 33.1 g | 12% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.0 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 414 mg | 32% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 119 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
