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

In a large skillet, heat unsalted butter and olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes, or until fragrant and golden brown.

Lower the heat, then add Parmesan cheese and mozzarella cheese to the skillet. Stir until the cheeses melt and combine into a creamy sauce. Gradually add the reserved pasta water, stirring to adjust the sauce’s consistency.

Add the cooked spaghetti to the skillet, tossing to coat the pasta in the cheesy garlic sauce. Season with salt and pepper to taste.

Plate the pasta and garnish with chopped fresh parsley and extra Parmesan cheese.