Instructions:
1. Sauté the garlic:
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In a large skillet, melt the butter over medium heat.
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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:
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Add the cooked and drained spaghetti to the pan.
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Mix gently with the garlic and butter, letting it heat through for 2–3 minutes.
3. Make it creamy:
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Pour in the table cream and stir until everything is evenly coated.
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Sprinkle in the onion salt and chicken bouillon powder.
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Add the diced turkey ham and the shredded Manchego cheese.
4. Cook until thick:
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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:
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Remove from heat and sprinkle the chopped parsley on top.
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Serve hot and enjoy the creamy, savory goodness in every bite.
Serving Suggestions:
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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:
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Want a lighter version? Use low-fat cream and turkey breast ham.
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Make it spicy by adding red pepper flakes or a pinch of chili powder.
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Swap out spaghetti for fettuccine, penne, or your favorite pasta type.
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Storage:
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Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Reheat gently on the stovetop or in the microwave with a splash of milk or cream.
