Alfredo Linguini
This easy pasta recipe uses a homemade alfredo, but can easily be made cheaper by using a store-bought jarred alfredo!
Recipe Makes: 6 servings
Approximate Cost: $9.60 ($1.60 per serving)
Equipment
- large pot
- colander
- Large skillet (or large saucepan)
- large wooden spoon
- whisk
- tongs
Ingredients
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)
Instructions
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.
Recipe Notes
- 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.
Nutrition
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