1

Begin by boiling a large pot of salted water. Add the linguine and cook according to package instructions for about 9 to 11 minutes until al dente. Reserve 1 cup of pasta water before draining the pasta.

2

While the pasta cooks, melt the butter in a large skillet over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant.

3

Reduce the heat to low and pour in the heavy cream. Stir continuously for about 2 to 3 minutes while the cream thickens slightly.

4

Gradually add the Parmesan cheese to the skillet, stirring until melted and combined into a smooth sauce, around 2 to 3 minutes.

5

Season the sauce with salt and black pepper to taste, taking care to not overwhelm the creaminess.

6

Add the drained linguine into the sauce, along with a splash of reserved pasta water to loosen if necessary. Toss well to combine everything.

7

Lastly, stir in chopped parsley just before serving for a fresh touch.

4

• Add sautéed shrimp or chicken for protein.
• Incorporate sun-dried tomatoes for a tangy flavor.
• Mix in spinach or kale for added nutrition.

• Always reserve some pasta water to adjust the sauce consistency.
• Use freshly grated Parmesan for the best flavor.
• Don't forget to taste and adjust seasoning as needed.

• fat: 25 grams
• protein: 15 grams
• calories: 540
• carbohydrates: 65 grams

This dish provides a good balance of carbohydrates and fats, ideal for energy, but be mindful of the portion size due to its richness.

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