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Alfredo Linguini with Homemade Alfredo Sauce

Approximate Cost: $9.60 ($1.60 per serving)
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Deliciously creamy and decadent, this easy homemade alfredo linguini recipe is sure to be loved by the whole family. Ready to eat in less than 30 minutes, it’s great as a side dish to your favorite protein, or as a main dish all on its own.

A large skillet of alfredo linguini on a white table with a blue striped napkin.

🍝 What Makes This Recipe So Good

  • Linguine alfredo is a classic comforting Italian dish everyone loves. Made with butter, cream and fresh parmesan, it’s rich, indulgent and super satisfying.
  • It’s very easy to make and customizable. The sauce comes together quickly, in less than 15 minutes, and you can add cooked chicken or shrimp, steamed broccoli or any veggies that you love to the pasta.

💰 Our 2 Cents

We used a homemade alfredo sauce here, but you can make your alfredo linguini even cheaper by using store-bought jarred alfredo sauce instead. Ingredients for a homemade alfredo typically cost around $6-7, whereas a 15-ounce jar of alfredo is generally between $2-5.

👩🏼‍🍳 Chef’s Tips

  • Watch the sauce at all times while cooking, and stir it often so the cream doesn’t boil which could alter the texture in the end.
  • While you might not always need it, always reserve a bit of pasta water when making a fresh alfredo sauce. If your sauce comes out a little too thick, the pasta water will help make it perfectly creamy.
  • Alfredo linguini is always best served immediately after cooking to avoid if from thickening too much. It’s creamiest when fresh.
Side view of a plate of linguini tossed with alfredo sauce and parmesan.

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A large skillet of alfredo linguini on a white table with a blue striped napkin.

Alfredo Linguini

This easy pasta recipe uses a homemade alfredo, but can easily be made cheaper by using a store-bought jarred alfredo!
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Recipe Makes: 6 servings
Approximate Cost: $9.60 ($1.60 per serving)


  • large pot
  • colander
  • Large skillet (or large saucepan)
  • large wooden spoon
  • whisk
  • tongs


For the Pasta

  • 4 quarts water
  • 1 tablespoon salt
  • 1 pound linguini

For the Homemade Alfredo Sauce

  • 4 tablespoons butter
  • 1-2 cloves garlic (minced)
  • 2 cups heavy cream (at room temperature)
  • ¼ teaspoon nutmeg
  • salt (to taste)
  • freshly ground black pepper (to taste)
  • 1 cup grated parmesan (at room temperature)

Serving Suggestions (All Optional)

  • grated parmesan
  • chopped fresh basil (or chopped fresh parsley)


For the Linguini

  • Heat large pot containing 4 quarts water over medium-high heat. When water begins to boil, add 1 tablespoon salt and stir to incorporate.
  • Allow salted water to resume boiling, then add 1 pound linguini noodles. Cook linguine according to package instructions.
  • Once linguini is fully cooked, reserve ¼ cup pasta water and set aside. Pour remaining water and linguine into colander and drain well. Set aside.

For the Homemade Alfredo Sauce

  • Heat large skillet over medium-high heat. When pan is warm, add 4 tablespoons butter. Let butter melt completely, swirling skillet occasionally to distribute butter across entire surface.
  • Once butter is melted, but not yet browned or bubbling, reduce heat to medium and add 1-2 cloves garlic. Stir to incorporate then sauté garlic 30 to 60 seconds, or until fragrant.
  • When garlic is fragrant, remove skillet from heat and let cool slightly. Add 2 cups heavy cream and whisk until cream and butter are fully incorporated. Return skillet to stovetop and reduce heat to medium-low. Simmer mixture, stirring frequently, 5 minutes or until mixture has thickened.
  • Once thickened, add ¼ teaspoon nutmeg, salt, and freshly ground black pepper. Stir to incorporate, then remove skillet from heat and let cool slightly.
  • Add 1 cup grated parmesan to sauce mixture. Whisk gently until parmesan is fully incorporated, then return skillet to stovetop and reduce heat to low. Simmer mixture over low heat 5 minutes or until parmesan has melted and sauce is smooth. Stir occasionally to prevent sticking or burning.
  • Optional: If sauce mixture is too thick after parmesan has melted, add 1 tablespoon reserved pasta water and stir until fully incorporated. Continue adding pasta water in 1-tablespoon increments until desired consistency is achieved.

For the Alfredo Linguini

  • When satisfied with sauce consistency, remove skillet from heat. Add cooked linguini to skillet and toss or stir until pasta is well coated with sauce. Taste and add salt and/or pepper if needed.
  • Divide alfredo linguini into desired portions. If desired, top with additional grated parmesan and chopped fresh basil. Serve immediately.


  • Alfredo Sauce: Feel free to use jarred alfredo sauce instead of making your own. On average, a 15oz. jar of alfredo runs between $2-$5. The ingredients listed for homemade alfredo totals approximately $7.
  • Make it Gluten Free: Use gluten-free pasta.

Recipe costs provided are approximate. Actual cost per recipe & serving will vary by location, store, brand, etc. Approximate cost shown does not include costs for any optional ingredients.


Serving: 1serving | Calories: 689kcal | Protein: 17g | Fat: 42g | Saturated Fat: 26g | Trans Fat: 0.3g | Cholesterol: 124mg | Sodium: 1572mg | Potassium: 281mg | Total Carbs: 61g | Fiber: 2g | Sugar: 4g | Net Carbs: 59g | Vitamin C: 1mg | Calcium: 239mg

Nutrition Disclaimer

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used. To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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Recipe by Cheryl Malik

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