Creamy, dreamy Linguine Alfredo will quickly become a family favorite meal. It comes together fast and easy and makes the perfect side dish.
I know right off the bat, some of you are going to see this recipe and get upset that I didn’t use fettuccine but linguine for this Linguine Alfredo. You do usually see fettuccine which is broader and a bit heavier pasta to accompany a cream sauce, but I had linguine which I have in the house much more frequently and liked the thinner noodles to use this as a side dish as opposed to a whole main course.
In saying this, please be my guest and use the fettuccine if you like. Also, do you want to try some other amazing dishes using pasta like Paglia e Fieno (Straw and Hay Pasta), Homemade Hamburger Helper, Garlic Chicken Pasta with Prosciutto, Easy Skillet Lasagna, Ground Beef Stroganoff, or Best Spinach Cheese Manicotti?
Helpful Items for This Recipe
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Dishwasher Safe Nonstick Jumbo Saute Pan with Handle – 6 Quart, Blue
Kitchen Premium Wooden Utensils For Cooking – 6 Pc Set Non-Stick
What Goes into Linguine Alfredo?
Very simple ingredients go into this recipe. You may have all of them at home already. This is a great dish to make when you are limited on time.
Ingredients
Linguine (uncooked)
Butter
Garlic, minced
Heavy cream
Grated Parmesan
Kosher salt and fresh ground pepper
Parsley, chopped (garnish)
Garnish with more grated Parmesan (optional)
How to Make Linguine Alfredo
To make this alfredo sauce from start to finish is very quick and easy. Therefore this makes a great side dish for so many meals. Kids love the creamy mild flavor also. If you would like to make this a meal, it can be a great recipe for chicken, add in a few bell peppers or other veggies, and you have a full meal in minutes. Look further down for more options.
Fill a large pot with water and add Kosher salt; remember, your pasta water should be salted to the salinity of the sea!
Bring the salted water to a boil and cook the linguine as per the package directions to al dente.
Reserve about 1 cup of pasta water, then drain the pasta into a colander.
While the pasta is cooking, melt the butter in a large saucepan over medium-low heat.
Add the minced garlic and cook, stirring for only about 30 seconds until the garlic becomes aromatic.
Next, add the heavy cream, heat, stir, and simmer for about 2 minutes. Add in the grated Parmesan cheese and season with Kosher salt and pepper. Continue to stir until the cheese is melted.
Remove from the heat and add the drained pasta to the saucepan. Using tongs or a pasta fork, mix until the pasta is well coated with the sauce. If you find the sauce a little too thick, add a little of the reserved pasta water to the saucepan, about a tbsp at a time.
Serve the pasta immediately.
Garnish with the chopped parsley and more Parmesan if desired. Serve this with your favorite entree. We love it with our Salmon Sorrento.
Ingredients to Add or Change up
Try Adding Veggies- As mentioned above, add in some bell peppers; it will be colorful and delicious. Add in some onions, green onions, broccoli, peas, carrots, or whatever vegetable you would like to see.
Add Some Herbs or Spice- Try adding in oregano, basil, or to make it just little spicy red pepper flakes always work wonderfully too.
Other Proteins – Also mentioned above was adding in chicken. This is a great use for leftovers chicken or a new rotisserie chicken for a quick meal; turkey would work too. Back off on some of the pasta if you have a lot of additions. You can also add in shrimp too, or tiny chicken or turkey meatballs would make for an amazing dinner also.
Think outside the box if you want to make this an entire meal. For me, I just love it as a side dish.
Pin it HERE!!
Pin it HERE!!
Linguine Alfredo
Ingredients
- 400 grams 14 oz. Linguine (uncooked)
- ¼ cup butter
- 2 tsp garlic minced
- 1 cup heavy cream
- 2 ½ cups grated parmesan
- Kosher salt and fresh ground pepper
- 2 Tbsp parsley chopped (garnish)
- Garnish with more grated Parmesan optional
Instructions
- Fill a large pot with water and add Kosher salt; remember, your pasta water should be salted to the salinity of the sea!
- Bring the water to a boil and cook the linguine as per the package directions.
- Reserve about 1 cup of pasta water, then drain the pasta into a colander.
- While the pasta is cooking, melt the butter in a large saucepan over medium-low heat.
- Add the minced garlic and stir, cooking for only about 30 seconds until the garlic becomes aromatic.
- Next, add the heavy cream, stir and simmer for about 2 minutes. Add in the grated Parmesan cheese and season with Kosher salt and fresh ground pepper. Continue to stir until the cheese is melted.
- Remove from the heat and add the drained pasta to the saucepan. Using tongs or a pasta fork, mix until the pasta is well coated with the sauce. If you find the sauce a little too thick, add a little of the reserved pasta water to the saucepan, about a tbsp at a time.
- Serve the pasta immediately.
- Garnish with the chopped parsley and more Parmesan if desired.
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