HELPFUL TIP!
Reserved Liquid:
We’re removing about 1/4 cup of liquid from the pot to help get the right consistency for the sauce. You may want to add the liquid back in to thin the sauce or you may choose to discard it.
Reduce the heat to medium and add in cheese. Stir to combine it all. After the cheese is fully melted you can remove the pot from heat and stir in your heavy cream and parsley.
Give it a taste and stir in the reserved liquid if you’d like a thinner sauce. We like to keep our sauce thick and creamy, so we don’t often add the reserved liquid back in, but we have it if we need it. If you’re not using the liquid, just discard it.
INGREDIENTS
▢2 tablespoons butter
▢2 teaspoons olive oil
▢4 cloves garlic minced
▢3 cups chicken stock
▢8 ounces linguine
▢8 ounces Parmesan cheese grated
▢3/4 cup heavy cream
▢2 tablespoons chopped fresh parsley
▢1/4 teaspoon salt.
INSTRUCTIONS
In a large stock pot, heat the butter and olive oil over medium heat. When the butter has melted, add the garlic and cook until fragrant, about 1 minute.
Add the chicken stock to the pan. Raise the heat to high and bring the stock to a boil.
Add the linguine to the boiling liquid. Cook according to package directions. Use a measuring cup to remove 1/4 cup of the liquid from the pot and set aside.
Remove from the heat add the cheese to the pasta, stirring to combine.
When cheese has melted, stir in the cream, parsley, salt. Add the reserved liquid, if desired, to thin the sauce to your desired consistency.
Serve immediately.
TIPS & NOTES:
We serve this pasta as a side with grilled chicken. For a meatless main dish, it will serve 2-3 people.
