Slice the 2 garlic cloves and finely chop the fresh mint for serving.

Bring a large pot of salted water to a boil over high heat.

Cook the 12 oz spaghetti in the boiling water according to the package directions until al dente.

Reserve 1 cup pasta cooking water, then drain the cooked spaghetti thoroughly.

Heat 1 tablespoon olive oil in a large skillet over medium heat.

Add the sliced garlic and cook for about 1 minute until fragrant.

Reduce the heat to low and add 1 cup labneh to the skillet.

Whisk the labneh until smooth and lightly warmed without boiling.

Whisk in the reserved 1 cup pasta cooking water gradually to make a pourable creamy sauce.

Add the drained spaghetti to the skillet and toss until every strand is coated in labneh sauce.

Sprinkle 2 tablespoons za'atar over the pasta and toss again to distribute the seasoning.

Divide the spaghetti among 4 servings and garnish with the fresh mint.