Creamy Paneer Spaghetti Alfredo

1.Cook the spaghetti according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.

2.In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

3.Add the cubed paneer to the skillet and cook until golden brown on all sides, about 5-7 minutes. Remove the paneer from the skillet and set aside.

4.In the same skillet, pour in the heavy cream and bring it to a gentle simmer. Stir in the grated Parmesan cheese and Italian seasoning, mixing until the cheese has melted and the sauce is smooth.

5.Season the sauce with salt and black pepper to taste. If the sauce is too thick, add a little reserved pasta water to reach your desired consistency.

6.Add the cooked spaghetti and paneer back into the skillet, tossing everything together until the spaghetti is well coated with the Alfredo sauce.

7.Serve immediately, garnished with chopped fresh parsley and additional Parmesan cheese if desired.