Bring a pot of water to a boil. Cook the spaghetti according to package directions. Reserve 1/4 cup of the pasta water before you drain the pasta.

In a 10-inch skillet, melt the butter over medium heat. Add the garlic and cook it in the butter just until it's fragrant, stirring continuously. Add the cream and whisk it with the butter until combined. Once the cream starts to simmer, discard the garlic cloves.

Add the spinach and stir. Once the spinach wilts into the sauce, add the goat cheese in small chunks. Stir until the goat cheese is melted and the sauce is creamy. Add the salt and pepper and stir. Reduce the heat to keep the sauce warm, stirring occasionally, until the pasta is ready.

Transfer the cooked pasta to the sauce and toss it in the sauce. If the sauce is too thick, thin it with a few splashes of the pasta water you set aside.