Parmesan Garlic Linguine Pasta
Creamy, simple linguine tossed with butter, garlic, and freshly grated Parmigiano-Reggiano for a quick weeknight dinner.
Equipment
- Large Pot
- Colander
- Microplane or grater
- Wooden spoon or tongs
- Measuring cups and spoons
Ingredients
- 1/2 pound linguine pasta
- 2 tablespoons salted butter
- 1/4 cup heavy cream
- 1/2 clove garlic finely minced
- salt to taste
- black pepper to taste
- 1/2 cup reserved pasta cooking liquid keep from cooking the linguine
- 3/4 cup freshly grated Parmigiano-Reggiano use real Parmigiano-Reggiano
- fresh parsley for garnish (optional)
Instructions
- Bring a large pot of water to a boil, salt generously, and add the linguine. Cook until al dente according to package directions, then drain, reserving 1/2 cup of the cooking liquid.
- Return the hot, drained linguine to the pot off the heat.
- Add the butter, heavy cream, finely minced garlic, a pinch of salt, and some black pepper to the pasta; stir until the butter begins to melt.
- Stir in 3/4 cup freshly grated Parmigiano-Reggiano until it melts and starts to coat the pasta.
- Add reserved pasta cooking liquid a few tablespoons at a time (about 2–3 tablespoons to start) and toss until the sauce reaches your desired consistency; use up to the reserved 1/2 cup as needed.
- Taste and adjust seasoning with more salt and pepper if needed, then transfer to a serving platter and garnish with chopped fresh parsley and extra grated cheese if desired.
Notes
- I used a microplane for grating garlic and Parmigiano-Reggiano directly into the pot.
- If using pre-grated store-bought parmesan, use about 1/2 cup.
- This recipe offers a mild garlic flavor; increase garlic to taste.
- Store cooled leftovers in an airtight container in the fridge for 3–5 days.
- To reheat, add a splash of milk and warm gently on the stovetop or in the microwave.
- To make ahead, cook pasta and sauce separately and combine just before serving.