Linguine Alfredo
With its rich, cheesy flavor, this linguine alfredo is always a family-pleaser! Whether you keep it classic or mix in extras like chicken or broccoli, it’s a simple, satisfying dinner that never disappoints.
Equipment
- 2 large pots
- 1 wooden spoon
- 1 salt for salting the pasta water
- 1 water
- 1 Tongs helpful for coating the pasta in the sauce, a spaghetti serving spoon with prongs can also work
Ingredients
- 8 ounces linguine pasta
- ¼ cup butter salted
- 2 cloves garlic minced or two teaspoons minced garlic
- 1 ½ cups half and half can also use heavy cream for a richer sauce
- 1 ½ cups parmesan cheese shredded
- 1 teaspoon garlic salt
- ½ cup parmesan grated
- 2 tablespoons parsley chopped (optional garnish)
Instructions
- Place a large pot of salted water on the stove. Bring to a boil then add linguine pasta to the pot. Boil the pasta for 8-10 minutes or until al dente according to the package. Drain pasta and set to the side.
- While the pasta is boiling, place a second large pot on the stove over medium heat. Add the butter allowing it to melt, then add the garlic and cook for one minute until fragrant.
- Slowly add the heavy cream and then the garlic salt. Allow the heavy cream to just begin to simmer. Add the grated parmesan by the handful, stirring continuously between handfuls to melt.
- Remove the sauce from the heat. Add the grated parmesan and stir well to finish the alfredo sauce.
- Add the warm linguine to the creamy alfredo sauce, with tongs, coating completely. Sprinkle with parsley if desired, then serve and enjoy!
Notes
This recipe moves fast to get dinner on the table fast. It's best to have all your ingredients out and measured before you start cooking.
I recommend saving about 1/2 a cup of the hot pasta water after the water is done cooking. If your sauce is a little clumpy you can add a little bit of the starchy pasta water to loosen up the sauce and make it smoother.
Using fresh shredded and grated parmesan cheese will give you a smoother sauce. You can make the sauce with all shredded parmesan cheese, but I don't recommend making it with all grated cheese unless it is all fresh grated. The pre-grated cheese in a jar has an anti-clumping additive that can make the sauce clumpy.
You can make the sauce while the pasta boils, just set a timer so you don't overcook the pasta. Have a strainer ready in the sink so you can quickly drain the pasta while not neglecting the sauce.
Nutrition is estimated based on a 2 ounce serving of pasta, 8 ounces total for the recipe as I serve this dish as a side dish. If you prefer larger servings, I suggest doubling the recipe.
For a creamier result you can also use heavy cream in place of part or all of the half and half.
Nutrition
Calories: 630kcal | Carbohydrates: 48g | Protein: 28g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 96mg | Sodium: 1534mg | Potassium: 313mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1235IU | Vitamin C: 4mg | Calcium: 710mg | Iron: 1mg
Found on: onmykidsplate.com/linguine-alfredo/