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Cook spaghetti in salted boiling water until al dente. Right before draining, reserve a cup of starchy pasta water.
Meanwhile, in a pan heat a drizzle of olive oil over a medium heat and fry garlic and ham for a few minutes until lightly browned.
Melt in 2 tbsp butter, then add about 1/3 cup of starchy pasta water. Quickly whisk in a circular motion to create an emulsion and combine the starchy water with the butter. The water should go cloudy and thicken slightly.
Turn heat down slightly then stir in cream cheese and add parmesan. Season to taste then add spaghetti. Toss through the sauce, using your starchy water to thin out the sauce if needed. Serve with extra helpings of parmesan. Enjoy!