Begin by bringing a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente, about 8-10 minutes. Drain, reserving about ½ cup of pasta water.

In a large skillet, heat the unsalted butter and olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and golden brown. Be careful not to let the garlic burn.

Lower the heat. Then integrate the Parmesan and mozzarella cheese into the skillet, allowing them to melt and combine into a creamy sauce. Gradually stir in the reserved pasta water until the sauce reaches your desired consistency.

Once the cheesy sauce is ready, add the cooked spaghetti to the skillet. Toss well until the pasta is fully coated in the garlic cheese sauce. Season with salt and pepper to taste.

Plate the pasta generously, topping with extra Parmesan and garnishing with chopped parsley.