Over high heat, bring a large pot of salted water to a boil. Add pasta to the water and boil 1 minute less than package instructions, or until the spaghetti has a very tiny dry core when cut in half. Reserve 2 cups of pasta water, drain the pasta, then return the pot to medium-high heat.

Add the olive oil and garlic to the pot and cook, frequently stirring, until the garlic turns a light brown, 2 to 4 minutes. Add the cooked spaghetti and 1 cup of reserved pasta water and simmer until the pasta, pasta water and oil emulsify into a thick, starchy sauce.

Turn the heat down to low and add the labneh. Stir vigorously until the sauce is emulsified and the spaghetti is evenly coated. Do not let the sauce boil, or it will separate. If at any point the sauce seems to break and lose its creaminess, add splashes of pasta water and stir over low heat until the sauce comes back together.

Divide the pasta among 4 bowls and top generously with za’atar and a hefty drizzle of olive oil. Serve immediately.