Creamy Garlic Parmesan Linguine
A comforting bowl of linguine dressed in a luxurious creamy garlic parmesan sauce, perfect for weeknight dinners or special occasions.
Ingredients
Pasta and Sauce Base
- 12 oz Linguine Fresh or dried linguine works well.
- 4 cloves Garlic Fresh cloves recommended for best flavor.
- 1 cup Heavy cream Use half-and-half for a lighter version.
- 1 cup Parmesan cheese Freshly grated is recommended.
- 2 tbsp Butter Enhances the creaminess of the sauce.
- to taste Salt For balancing the flavors.
- to taste Pepper For balancing the flavors.
- 2 tbsp Fresh parsley Chopped, for garnish.
Instructions
Cooking the Pasta
- In a large pot of salted boiling water, cook the linguine until al dente according to package instructions. Reserve about a cup of pasta water before draining.
Making the Sauce
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1–2 minutes.
- Pour in the heavy cream, stirring gently to combine. Allow it to simmer for a few minutes until it begins to thicken.
- Gradually whisk in the grated parmesan cheese until fully melted and combined.
- If needed, add a bit of reserved pasta water to reach your desired consistency.
Combining and Serving
- Toss the drained linguine into the sauce, coating it well. Season with salt and pepper as needed.
- Top with freshly chopped parsley and additional parmesan cheese if desired before serving.
Notes
Consider adding sautéed shrimp or grilled chicken for a heartier meal. Store leftovers in an airtight container for up to 3 days; reheat gently over low heat.