Instructions:

1. Sauté the garlic:

• In a large skillet, melt the butter over medium heat.

• Add the garlic and sauté for about 1 minute, just until fragrant — don’t let it brown.

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2. Incorporate the pasta:

• Add the cooked and drained spaghetti to the pan.

• Mix gently with the garlic and butter, letting it heat through for 2–3 minutes.

3. Make it creamy:

• Pour in the table cream and stir until everything is evenly coated.

• Sprinkle in the onion salt and chicken bouillon powder.

• Add the diced turkey ham and the shredded Manchego cheese.

4. Cook until thick:

• Stir continuously over medium heat until the cheese melts and the sauce thickens slightly, about 5 minutes.

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5. Garnish and serve:

• Remove from heat and sprinkle the chopped parsley on top.

• Serve hot and enjoy the creamy, savory goodness in every bite.

Serving Suggestions:

• Serve with a side salad or garlic bread for a complete meal.

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• It pairs beautifully with grilled chicken or roasted vegetables.

Tips & Variations:

• Want a lighter version? Use low-fat cream and turkey breast ham.

• Make it spicy by adding red pepper flakes or a pinch of chili powder.

• Swap out spaghetti for fettuccine, penne, or your favorite pasta type.

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Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat gently on the stovetop or in the microwave with a splash of milk or cream.