Linguine Alfredo
“Linguine Alfredo”
This new world Italian dish was reportedly created by a Roman chef working in New York. The traditional Roman version doesn’t actually use any cream but this indulgent recipe mimics the well-loved North American classic. The nutmeg is optional but just a hint compliments the cream and cheese nicely.
Preparation Time:
10
min
Cooking Time:
15
min
Servings:
4
Ingredients
1 lb (454 g)
Giovanni Panzani Linguine #10
1 1/4 cups (300 mL)
35 % whipping cream
1/2 cup (125 mL)
unsalted butter
1 cup (250 mL)
freshly grated Parmigiano-Reggiano cheese (approx.)
3/4 tsp (4 mL)
each salt and freshly ground pepper (approx.)
Pinch
freshly grated nutmeg (optional)
Chopped fresh parsley leaves (optional)
Method
  1. Prepare the linguine according to package directions. Meanwhile, heat the whipping cream and butter in a heavy-bottom saucepan set over medium heat until butter is melted.
  2. Whisk in the cheese, salt, pepper and nutmeg. Bring to a boil and simmer, stirring constantly, for 2 minutes or until heated through.
  3. Add the hot drained linguine and toss to coat. Adjust the seasonings to taste. Garnish with parsley (if using) and serve immediately with additional cheese at the table.
Tips
Heat the cream and butter with a whole clove of garlic for a subtle flavour infusion; discard before adding pasta.
Ingredient Notes
Parmesan Cheese: Parmigiano-Reggiano is one of the oldest traditional cheeses in the world. Named after its protected designation of origin, Parmigiano-Reggiano gets its distinctive flavour from the raw cow's milk of the region. It can only be produced in the following cities; Parma, Reggio Emilia, Modena, Bologna and Mantua. Often called "Parmesan" as well, Grana Padano is another aged, hard cheese from Northern Italy and is a delicious cheese in its own right. Slightly less salty and nutty than Parmigiano, Grana Padana can be used where a subtler flavour is required.
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Linguine Alfredo

“Linguine Alfredo”



Preparation time: 10
Cooking time: 15
Servings: 4


Ingredients

1 lb (454 g)
Giovanni Panzani Linguine #10
1 1/4 cups (300 mL)
35 % whipping cream
1/2 cup (125 mL)
unsalted butter
1 cup (250 mL)
freshly grated Parmigiano-Reggiano cheese (approx.)
3/4 tsp (4 mL)
each salt and freshly ground pepper (approx.)
Pinch
freshly grated nutmeg (optional)
Chopped fresh parsley leaves (optional)



Method

  1. Prepare the linguine according to package directions. Meanwhile, heat the whipping cream and butter in a heavy-bottom saucepan set over medium heat until butter is melted.
  2. Whisk in the cheese, salt, pepper and nutmeg. Bring to a boil and simmer, stirring constantly, for 2 minutes or until heated through.
  3. Add the hot drained linguine and toss to coat. Adjust the seasonings to taste. Garnish with parsley (if using) and serve immediately with additional cheese at the table.

Tips

Heat the cream and butter with a whole clove of garlic for a subtle flavour infusion; discard before adding pasta.

Ingredient Notes:

Parmesan Cheese: Parmigiano-Reggiano is one of the oldest traditional cheeses in the world. Named after its protected designation of origin, Parmigiano-Reggiano gets its distinctive flavour from the raw cow's milk of the region. It can only be produced in the following cities; Parma, Reggio Emilia, Modena, Bologna and Mantua. Often called "Parmesan" as well, Grana Padano is another aged, hard cheese from Northern Italy and is a delicious cheese in its own right. Slightly less salty and nutty than Parmigiano, Grana Padana can be used where a subtler flavour is required.