Rich Linguine Alfredo Recipe

An indulgent pasta from Food Network chef Nadia G. "This is one of the first dishes I ever learned to make. Alfredo sauce is ridiculously simple. Think about it — with that much cream, butter, and cheese, how can you go wrong?"


1 lb. linguine (1 package)
2 tbsp unsalted butter
1 garlic clove, minced
1/4 cup good chardonnay wine
1-1/2 cups half & half cream
3/4 cup finely grated Parmigiano cheese
1/4 cup minced flat-leaf parsley, extra for garnish
Sea salt & freshly ground black pepper, to taste



Step 1: Cook the pasta in a large pot of boiling salted water until al dente. Drain.

Alfredo Sauce

Step 1: Heat the unsalted butter in a large saucepan over medium high heat. Sauté the garlic in the butter for 1 minute, until golden and fragrant. Deglaze the saucepan with the chardonnay, and cook off the liquid for a few minutes until it’s almost dry.

Step 2: Add the half-and-half, and reduce the heat to medium low. Stir often, making sure the half-and-half doesn’t boil. If it looks like it’s about to start boiling, take the pan off the heat for a few seconds and lower the temperature. Cook the half-and-half for about 5 minutes, until slightly thickened.

Step 3: Add the Parmigiano, and stir until the cheese has completely melted. Cook for another 3-5 minutes, until the sauce is thick, creamy, and smooth. Again, be careful not to boil the sauce.

Step 4: Once the sauce is done, remove it from the heat, and add the minced parsley, sea salt, and freshly ground pepper. Mix and cover.

Step 5: Toss the linguine with the alfredo sauce. Garnish with more minced parsley. Serve immediately.

See more recipes by Nadia Giosia.

Reprinted with permission from Nadia G’s Bitchin’ Kitchen: Cookin’ For Trouble (2011 Ballantine Books).



Ryan Szulc