Bring a large pot of salted water to a rolling boil and cook spaghetti until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining.

Melt butter and heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant and golden.

Lower heat to medium-low, add cream cheese and half the grated Parmesan. Stir until melted and creamy, then gradually mix in reserved pasta water until desired consistency is reached.

Add the drained spaghetti to the skillet and toss gently in the sauce until coated.

Season with salt and pepper, then plate the spaghetti and garnish with remaining Parmesan and fresh herbs.