vegetariandinnerlunchmealpasta

Linguine Alfredo

Name: Linguine Alfredo
Cook time: 20 min
Total time: 20 min
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; ¼ teaspoon freshly ground black pepper; 2 cups grated parmesan cheese; ¼ cup fresh parsley, finely chopped

By Tasty20 min4 servings

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.

Instructions

1
Bring a large pot of salted water to a boil over high heat, and have the garlic, Parmesan, and parsley measured and within reach; the sauce comes together quickly once the pasta is done.
2
Cook the linguine according to the package instructions, until al dente. Reserve 1/4 cup of the pasta water, then drain the pasta in a colander; the starchy water will loosen the sauce later without watering it down.
3
Melt the butter in a large saucepan over medium-low heat, about 1 minute.
4
Add the garlic and cook, stirring often, for about 30 seconds, until aromatic but not browned; browned garlic turns bitter in a cream sauce.
5
Pour in the heavy cream and simmer gently for about 2 minutes, until it thickens slightly.
6
Stir in 1/2 teaspoon of salt, the black pepper, and the Parmesan, and keep stirring for about 1 minute, until the cheese melts and the sauce is smooth.
7
Add the drained pasta and 1 tablespoon of the reserved pasta water and toss with tongs for about 1 minute, until the sauce coats every strand. If the sauce looks too thick, add more pasta water 1 tablespoon at a time.
8
Remove the pan from the heat, scatter the parsley over the top, and serve immediately; the sauce thickens quickly as it cools.