Ingredients
Equipment
Method
Cooking Instructions
- Bring a large pot of salted water to a boil. Add the linguine pasta and cook according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking liquid, then drain the pasta in a colander.
- In a medium-sized skillet, melt the salted butter over medium heat. Once melted, add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned.
- Pour in the heavy cream and stir to combine with the garlic and butter. Let it simmer gently for about 2 minutes, allowing the flavors to meld together.
- Add the drained linguine to the skillet with the creamy sauce. Toss to coat the pasta evenly, ensuring that every strand is enveloped in that luscious sauce.
- Sprinkle in the freshly grated Parmigiano Reggiano, and mix well. If the sauce seems too thick, gradually add the reserved pasta cooking liquid until you reach your desired consistency.
- Season the dish generously with salt and freshly cracked black pepper. Taste and adjust the seasoning as needed.
- Transfer the Parmesan Garlic Linguine Pasta to serving plates. Garnish with fresh parsley if desired, and enjoy your delicious creation while it's warm!
Notes
- For a gluten-free option, substitute linguine with gluten-free pasta.
- Add grilled chicken or shrimp for a protein boost.
- Store leftovers in an airtight container for up to 3 days.