Linguine Alfredo

Name: Linguine Alfredo
Total time: 20
Yield: 4
Ingredients: ½ teaspoon kosher salt, plus more to taste, divided; 1 box dried linguine; ½ stick unsalted butter; 2 medium garlic cloves, minced; 1 cup heavy cream; ¼ teaspoon freshly ground black pepper; 2 cups grated parmesan cheese; ¼ cup fresh parsley, finely chopped

Recipe by Tasty from tasty.co

Lunch 20 Mins.

Ingredients

4 servings

•

½ teaspoon kosher salt, plus more to taste, divided
•

1 box dried linguine
•

½ stick unsalted butter
•

2 medium garlic cloves, minced

•

1 cup heavy cream
•

¼ teaspoon freshly ground black pepper
•

2 cups grated parmesan cheese
•

¼ cup fresh parsley, finely chopped

Instructions

Bring a large pot of salted water to a boil over high heat. Cook the linguine according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain the pasta in a colander.
Melt the butter in a large saucepan over medium-low heat. Add the garlic and cook, stirring often, until aromatic, about 30 seconds.
Add the heavy cream and simmer for 2 minutes. Add ½ teaspoon of salt, the pepper, and Parmesan and stir until the cheese has melted.
Add the drained pasta and 1 tablespoon of reserved pasta water to the alfredo sauce and use tongs to toss until well coated, about 1 minute. If the sauce is too thick, add more pasta water, 1 tablespoon at a time.
Remove the pan from the heat, top with parsley, and serve immediately.
Enjoy!