Linguini Alfredo

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I started making this dish in college from the all-inclusive cafeteria. There was a pasta bar that only offered a nasty sweet red sauce, but there was also a salad bar. My friends always wondered what took me so long to get my food, I was busy microwaving butter and milk with veggies. Eventually I would make enough for all of us. This recipe is a significant improvement over those original efforts.

If you don’t like peas, use asparagus, broccoli, or other fresh green veggie of your choice, as you need something to break up the richness of this sauce.

Linguini Alfredo

Ingredients

  • 1 pound linguini
  • 4 tablespoons butter
  • 1 clove garlic, minced
  • 1 cup cream or whole milk
  • 1/2 cup grated parmesan
  • 1/2 cup fresh or frozen peas optional

Instructions

  • Boil the linguini in well-salted water.
  • Melt butter in a skillet on medium low. Add garlic and sauté until fragrant but do NOT brown.
  • Slowly add milk, whisking constantly for up to 5 minutes until thickened but do not boil.
  • Remove from heat and add Parmesan. Stir well to combine.
  • Add the peas to pasta water about a minute before draining.
  • Drain the pasta and toss with the sauce, in the skillet or pot, whichever is easier.
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