Creamy, dreamy linguine! This classic dish comes together in mere minutes. While the pasta boils, whip up a silky garlic, cream, and Parmesan sauce, then toss with the pasta until well coated.
Cook Time
5 minutes
Total Time
20 minutes
Yield
4 servings
Ingredients
½ teaspoon kosher salt, plus more to taste, divided
1 box dried linguine
½ stick unsalted butter
2 medium garlic cloves, minced
1 cup heavy cream (240 mL)
¼ teaspoon freshly ground black pepper
2 cups grated parmesan cheese (220 g)
¼ cup fresh parsley (10 g), finely chopped
Nutrition Info
Calories 486
Fat 38g
Carbs 21g
Fiber 0g
Sugar 3g
Protein 22g
How to Make It
1. Step
Bring a large pot of salted water to a boil over high heat. Cook the linguine according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain the pasta in a colander.
2. Step
Melt the butter in a large saucepan over medium-low heat. Add the garlic and cook, stirring often, until aromatic, about 30 seconds.
3. Step
Add the heavy cream and simmer for 2 minutes. Add ½ teaspoon of salt, the pepper, and Parmesan and stir until the cheese has melted.
4. Step
Add the drained pasta and 1 tablespoon of reserved pasta water to the alfredo sauce and use tongs to toss until well coated, about 1 minute. If the sauce is too thick, add more pasta water, 1 tablespoon at a time.
5. Step
Remove the pan from the heat, top with parsley, and serve immediately.
