Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, about 8-10 minutes. Save ½ cup of the pasta water before draining the spaghetti.

In a skillet, melt unsalted butter and olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned to keep it deliciously mild.

Once the garlic is aromatic, reduce the heat. Stir in the cream cheese, grated Parmesan, and mozzarella cheese. Mix until melted and smooth, then gradually add the reserved pasta water until you achieve your desired sauce consistency.

Gently toss the cooked spaghetti into the skillet with the creamy cheese sauce, ensuring each strand is generously coated. Taste and adjust the seasoning with salt and pepper.

Dish out the spaghetti onto plates and finish with a sprinkle of chopped fresh parsley or basil. Add extra Parmesan on top if you like!