- 2 servings
- 5 mins
- 10 mins
- Rating: ★★★★
- 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)
Bring a large pot of water up to boil.
Sprinkle in a generous amount of salt and stir in pasta.
Cook linguine until al dente.
Drain, reserving 1/2 cup cooking liquid.
Place linguine back into the hot pot.
Stir in butter, cream, garlic, salt, pepper and cheese until butter and cheese start to melt and create a sauce.
Pour in some pasta water to get the sauce to the consistency you want (I only used about 3 tablespoons).
Taste and adjust seasonings accordingly.
Pour onto a serving platter and top with fresh parsley and more grated cheese.
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.
This recipe only gives only a hint of garlic. Adjust the garlic level according to your preference!