Parmesan & Garlic Linguine

• 1/2 pounds Linguine Pasta
• 1/2 cups Cooking Liquid From Pasta
• 2 Tablespoons Salted Butter
• 1/4 cups Heavy Cream
• 1/2 cloves Garlic, Finely Minced
• Salt And Pepper, to taste
• 3/4 cups Parmigiano Reggiano (Use The Real Stuff!)
• Fresh Parsley For Garnish (optional)

1. Bring a large pot of water up to boil.
2. Sprinkle in a generous amount of salt and stir in pasta.
3. Cook linguine until al dente and drain, reserving 1/2 cup cooking liquid.
4. Place linguine back into the hot pot and stir in butter, cream, garlic, salt, pepper and cheese until butter and cheese start to melt and create a sauce.
5. Pour in some pasta water to get the sauce to the consistency you want (I only used about 3 tablespoons).
6. Taste and adjust seasonings accordingly.
7. Pour onto a serving platter and top with fresh parsley and more grated cheese.
8. Recipe notes: 1.
9. I used a microplane for grating the garlic and the parmesan cheese right into the pot.
10. If you are using pre-grated store bought parmesan cheese, Id recommend using about 1/2 cup.
11. 2.
12. This recipe only gives only a hint of garlic.
13. Adjust the garlic level according to your preference!

linguine pasta, pasta, butter, heavy cream, garlic, salt, parsley

Taken from tastykitchen.com/recipes/main-courses/parmesan-garlic-linguine/ (may not work)