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.

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