Parmesan & Garlic Linguine

Parmesan & Garlic Linguine


  • ½ pounds Linguine Pasta
  • ½ cups Cooking Liquid From Pasta
  • 2 Tablespoons Salted Butter
  • ¼ cups Heavy Cream
  • ½ cloves Garlic, Finely Minced
  • Salt And Pepper, to taste
  • ¾ cups Parmigiano Reggiano (Use The Real Stuff!)
  • Fresh Parsley For Garnish (optional)


  1. Bring a large pot of water up to boil.

  2. Sprinkle in a generous amount of salt and stir in pasta.

  3. Cook linguine until al dente.

  4. Drain, reserving 1/2 cup cooking liquid.

  5. Place linguine back into the hot pot.

  6. Stir in butter, cream, garlic, salt, pepper and cheese until butter and cheese start to melt and create a sauce.

  7. Pour in some pasta water to get the sauce to the consistency you want (I only used about 3 tablespoons).

  8. Taste and adjust seasonings accordingly.

  9. Pour onto a serving platter and top with fresh parsley and more grated cheese.


  1. I used a microplane for grating the garlic and the parmesan cheese right into the pot. If you are using pre-grated store bought parmesan cheese, I’d recommend using about 1/2 cup.

  2. This recipe only gives only a hint of garlic. Adjust the garlic level according to your preference!

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