It’s my boyfriend’s first day of school today! (Finally)
My boyfriend left for Toronto at the end of August to do his masters in Math. Even though I do miss him, it’s better than the time he went to Russia for 5 months. At least we can call/text each other, and his internet connection is better.
So while he’s all nervous about a new year and a new school, all I’ve been doing is daydreaming about linguine.
It all started a few weeks before he left. Ever since we stopped speaking French after high school (we were both in French immersion when we were in school) our ability to speak French has been steadily declining. So, in an attempt to get some French into our lives, we watched Ratatouille in French.
They were talking so fast that it was hard to figure out what they were saying. There was only thing I could hear, over and over, and that was “Linguine”. You see, that was the name of the main character.
So now, after weeks and weeks of thinking about making linguini, I finally got up and actually did it. And since the dish that I would usually eat when I ate out was fettuccine alfredo, I decided that I should fuse the best of both worlds. And I’m glad I did.
This creamy Linguine Alfredo did not last long at my house. I think I had it breakfast, lunch and dinner. It’s THAT good!
And it is so easy to make too. All you need is:
- butter
- garlic
- flour
- milk
- cream cheese
- Parmesan
- linguine
- salt and pepper
That’s it!!
Linguine Alfredo
Ingredients
- 1 Tbsp salted butter
- 1 clove garlic, minced
- 2 tsp all-purpose flour
- 1 cup milk
- 2 Tbsp light herb and garlic cream cheese
- 3/4 cup grated Parmesan cheese
- 340 g linguine noodles
- salt and pepper to taste
Instructions
- In a small skillet, melt the butter over medium heat. Add the garlic and cook for about 1 minute. Mix in the flour, and cook for another minute. Whisk in the milk and cook, whisking constantly until thickened, about 3 minutes. Add the cream cheese and Parmesan cheese and whisk until melted.
- Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until al dente. Reserve 1 cup of cooking water, then drain pasta and return to pot.
- Add the sauce and 1/2 cup of the reserved water to the pasta, and toss to combine, adding more cooking water as needed to loosen. Divide among bowls and enjoy.
Alfredo is always so fabulous. Definitely having some serious cravings now.
this is one dish which we can always choose over mac-cheese…somehow alfredo sauce is very very comforting and can have this delicious pasta every single day,perfect recipe,thanks for sharing 🙂
Looks so creamy & delish !
Oh my, I could eat this for breakfast, lunch and dinner too, even cold! Your story was funny about only picking up the word "linguini" in the movie:)
Classic dish!
So creamy and flavoursome my friend 😀
Cheers
Choc Chip Uru
I liked that story and I love this linguini!
Wow, so both of you are maths experts! That linguini story was funny 🙂 It sure looks delicious!
Sounds super easy! And pretty delicious.. 🙂
YUM! Ya know, I might have to watch Ratatouille that way too, sounds interesting! Love this recipe, girl!
You are so kind to make him such a delicious and rich dish before he went off for school. He is a lucky man! And Russia for five months? Me and my husband spent summers apart during college, and I thought that was hard. If you can make it through that, you can make it through school no problem! 🙂
Hi Cathleen , the linguini is just to yummy for words , thanks for sharing :).
I was never in an immersion program, but I feel like I'm losing my french too! I need to practice more. The little guy is almost at the age where I can read him Le Petit Prince.
It's great you are trying to continue speaking French.
Creamy, cheesy, and comforting – that's my kind of pasta!
Looks very creamy and delicious! Gotta make some linguini for the lunch tomorrow too.