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Ingredients
Scale
- 1/2 pound linguine pasta
- 2 tablespoons salted butter
- 1/4 cup heavy cream
- 1/2 clove garlic, finely minced (preferably using a microplane)
- Salt and pepper, to taste
- 1/2 cup reserved cooking liquid from pasta
- 3/4 cup freshly grated Parmigiano Reggiano cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Boil salted water and cook linguine until al dente, reserving 1/2 cup of cooking liquid.
- Combine drained pasta with butter and heavy cream in a hot pot.
- Stir in minced garlic, salt, and pepper, distributing evenly.
- Add grated Parmigiano Reggiano cheese and mix until melted.
- Adjust sauce consistency with reserved cooking liquid as needed.
- Taste and adjust seasoning, then serve garnished with parsley.
Notes
Use fresh Parmigiano Reggiano for the best flavor.
Cook the pasta al dente for optimal texture.
Adjust garlic according to your preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 1
- Sodium: 600
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 14
- Cholesterol: 70