Chris F. Nicholson

Parmesan & Garlic Linguine

parmesan--garlic-linguine.html

Ingredients

  • 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)

Directions

  1. 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 and drain, reserving 1/2 cup cooking liquid. Place linguine back into the hot pot and 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.

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