Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the spaghetti and cook until al dente, approximately 8-10 minutes. Reserve about ½ cup of pasta water before draining.

Heat a large skillet over medium heat and add 2 tablespoons of unsalted butter. Allow the butter to melt completely, then add minced garlic. Sauté for 1-2 minutes until fragrant and lightly golden.

Lower the heat and add room temperature cream cheese to the skillet. Stir continuously as it melts, then add half of the grated Parmesan cheese, mixing until well incorporated and creamy.

Gradually add the reserved pasta water to the skillet, stirring consistently to achieve your desired sauce consistency.

Add the drained spaghetti directly into the skillet. Toss gently to coat each strand with the sauce. Season with salt and pepper to taste.

Transfer to serving plates, topping each with remaining grated Parmesan cheese and freshly chopped parsley or basil. Serve immediately.