Description
A rich and creamy garlic pasta made with a luscious parmesan cream sauce, perfect for a quick and satisfying dinner. This recipe combines tender linguine with a buttery garlic-infused cream sauce, enhanced by chicken broth and parmesan cheese for a deliciously smooth and savory meal.
Ingredients
Scale
Pasta
- 8 ounces uncooked linguine pasta
Sauce
- 1 tablespoon butter
- 1 teaspoon flour
- 2-3 cloves garlic, minced
- 1/4 cup chicken broth
- 1 cup heavy whipping cream
- 1/3 cup freshly grated parmesan cheese
- Salt & pepper, to taste
- Chopped fresh parsley, optional, to taste
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the linguine pasta al dente according to package directions for about 8-10 minutes. Drain when ready, reserving some pasta water if needed.
- Make Roux: While the pasta is nearly done, melt the butter in a skillet over medium-high heat. Stir in the flour and cook for about 2 minutes, stirring frequently to form a smooth roux without browning.
- Add Garlic and Broth: Stir in the minced garlic and chicken broth, allowing the mixture to simmer gently for about 1 minute to meld flavors.
- Incorporate Cream: Whisk in the heavy cream and continue cooking for several minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Finish Sauce: Stir in the freshly grated parmesan cheese, then season with salt and pepper to taste, blending well for a creamy, flavorful sauce.
- Combine Pasta and Sauce: Drain the pasta and toss it with the prepared sauce until thoroughly coated. Add reserved pasta water a little at a time if you want to thin out the sauce. Serve immediately, garnished with chopped fresh parsley and extra parmesan if desired.
Notes
- Using fresh garlic enhances the flavor significantly over pre-minced garlic from jars.
- Heavy cream can be substituted with half-and-half for a lighter sauce, but it will be less rich and thick.
- Reserve pasta water to adjust sauce consistency; the starch helps the sauce cling to the pasta.
- Parmesan cheese is best freshly grated for optimal flavor and melting quality.
- For a vegetarian version, substitute chicken broth with vegetable broth.
