Parmesan Garlic Linguine Pasta
The ultimate comfort food, this Parmesan Garlic Linguine Pasta is creamy, cheesy, and oh-so-satisfying! Perfect for a quick weeknight dinner, it brings rich flavors that will leave you craving more. Make it tonight for a deliciously easy meal!
Equipment
- Wooden Spoon
- Large Pot
- Grater
Ingredients
- 1/2 pound Linguine pasta
- 2 tablespoons Salted butter
- 1/4 cup Heavy cream
- 1/2 clove Garlic, finely minced (I used a microplane)
- Lots of salt & pepper to taste
- 1/2 cup Reserved cooking liquid from pasta
- 3/4 cup Freshly grated Parmigiano Reggiano (use the real stuff!)
- Fresh parsley for garnish (optional)
Instructions
- Bring a large pot of water up to boil. Sprinkle in a generous amount of salt and stir in the linguine. Cook until al dente and drain, reserving 1/2 cup cooking liquid.
- Place linguine back into the hot pot and stir in the butter, cream, garlic, salt, pepper, and cheese until everything starts to melt and create a sauce. Pour in some pasta water to get the sauce to the consistency you want (I only used about three tablespoons).
- Taste and adjust seasonings accordingly. Pour onto a serving platter and top with fresh parsley and more grated cheese.
Notes
- Tip 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, I recommend about 1/2 cup.
- Tip 2: This recipe gives only a hint of garlic; adjust the level to your liking!
- Tip 3: You can store any cooled leftovers in an airtight container with a tight-fitting lid for three to five days.
- Tip 4: To reheat, use the microwave or stovetop on medium heat. Add a splash of milk to help loosen the sauce before reheating.
- Tip 5: For make-ahead options, consider cooking your pasta noodles and making the cream sauce separately, storing them in the fridge until you're ready to serve.