linguine alfredo
I’ve been craving fettucine alfredo for a while now. But I dug around the kitchen and couldn’t find any fettucine, so I improvised with linguine. Although certain pastas go better with certain sauces, there’s no hard and fast rule on how you should pair them. I typically go with what I have in my fridge.
- linguine
- sausages, cut thinly
- canned button mushrooms, cut thinly
- garlic, chopped finely
- spring (green) onions, chopped finely
- cream
- parmesan cheese
- olive oil
- pinch of salt and black pepper
Cook linguine in a pot until al dente. Saute the garlic in olive oil for a few seconds. Then add sausages and mushrooms and saute lightly. Add in cream, the cooked linguine and parmesan cheese. Whack in salt, black pepper and spring onions. Mix well and serve hot.
This linguine alfredo is really easy to make. It turned out pretty good too even though I made the sauce thinner than I usually do. Linguine is narrower so the sauce doesn’t have to be that thick to coat.
[...] corned beef one day, and another day, I made potato salad with bacon, and finally got my fettucine linguine alfredo to near perfection. I’ve just noticed we’re starting to look like potatoes [...]
[...] Chili Queen shared a recipe for Baked Potatoes. She buys premade pudding. Chili Queen also recently put up a recipe for linguine alfredo. [...]
oh that looks yummy…something a little different.
Yep, it’s my first few attempts, I’m still learning
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What a great recipe! I have always made my alfredo sauce separate so it was more time consuming…will try this! And the picture looks sooooo good!