• Carly Zimmaro

One Pan, Linguine Alfredo


I finally came to a conclusion, that alfredo is my all time favorite.

It was between gnocchi and fettuccine alfredo.

And last night - I decided it was the alfredo.......for now.

For this dish I didn't use traditional fettuccine, instead I went with linguine.

I like linguine better because it's a little bit thinner but still holds the sauce super well. Fettuccine is still a great option.

What happened to the bacon you ask?

It's coming.

Funny story.

Well it's not that funny but - my boyfriend was the culprit.

As I was taking photos of this dish he comes flying in with BACON.

And he dumped it on beautifully. Because my pictures came out better because of the bacon.

And of course, the 50 photos I took of this dish didn't matter anymore because the bacon over ruled.

But I still wanted to show the naked pasta.

Because that's what it was originally.

And then...

There you have it..

You don't have to add it. It was literally a last second magical thing that happened.

But it definately adds beautiful color.

And as I mentioned before. I would definately be a vegetarian but....bacon is my weakness.

And the best part guys. This is a 1 pan dish!!

Cook Time: 20 minutes

Servings: 3-4

Prep Time: 5 minutes

Ingredients:

  • 1 box linguine pasta (or any long pasta)

  • 2 1/2 c chicken stock + more if needed (if you have broth you can use it, stock has a bit more flavor)

  • 4 Tbs butter

  • 1 c heavy cream

  • 1 tsp garlic powder

  • 1 tsp kosher salt

  • 1 tsp black pepper

  • 1 tsp dried minced onion

  • 1 1/2 c fresh grated parmesan

  • 1/2 c shredded extra sharp white cheddar cheese (cabot)

  • 5 garlic cloves, pressed or minced

  • additional salt and pepper to taste

  • Parsley and bacon to garnish (optional)

Directions:

  1. In a large saute pan over medium heat combine the chicken stock, cream, butter, garlic powder, salt, pepper and minced onion. Stir until butter has melted.

  2. Add in the garlic, bring to a slow boil then add in the pasta.

  3. Stir occasionally making sure all pasta is coated. More stock may be needed, add an additional 1/2 cup if needed, until pasta is al dente.

  4. When pasta is al dente add in the cheese (this is about 10 minutes into the cooking in liquid)

  5. Stir gently and you'll notice the sauce starts to thicken.

  6. Lower heat to medium low, stirring until desired done-ness. About 5 more minutes after cheese has been added. If sauce is too thick add a little more chicken stock in.

  7. Garnish and serve immediately!

  8. ENJOY!