Parmesan Garlic Linguine Pasta
A simple, creamy Parmesan and garlic linguine ready in minutes.
Servings: 4 servings
Ingredients
- 1/2 pound linguine pasta
- 2 tablespoons salted butter
- 1/4 cup heavy cream
- 1/2 clove garlic finely minced (microplane recommended)
- salt to taste
- black pepper to taste
- 1/2 cup reserved pasta cooking liquid
- 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 rolling boil, add a generous pinch of salt, and cook the linguine until al dente according to package directions.
- Reserve 1/2 cup of the pasta cooking liquid, then drain the pasta in a colander.
- Return the hot drained linguine to the empty pot (off the heat). Add the butter, heavy cream, minced garlic, a pinch of salt, pepper, and 3/4 cup grated Parmigiano-Reggiano.
- Toss and stir until the butter and cheese begin to melt and coat the pasta, adding reserved pasta water a few tablespoons at a time until you reach a smooth, silky sauce (about 2–3 tablespoons, more if needed).
- Taste and adjust seasoning with additional salt and pepper if desired.
- Transfer to a serving platter or plates, garnish with chopped fresh parsley and extra grated Parmigiano-Reggiano if you like, and serve immediately.
Equipment
- Large Pot
- Colander
- large heatproof bowl or the empty pot
- Measuring Cups and Spoons
- microplane or garlic press (optional)
Notes
- Using a microplane for garlic and cheese yields finer texture.
- Adjust garlic amount to taste since this recipe is mildly garlicky.
- If using pre-grated store-bought Parmesan, 1/2 cup is a good substitute.
- Reserve pasta water before draining to loosen the sauce as needed.
- Serve immediately for best texture.