Gluten Free Linguine Alfredo
Creamy, glossy, and deeply satisfying, this Alfredo comes together in a single skillet with nothing more than butter, garlic, heavy cream, and finely grated Parmesan — no flour, no thickeners, just real ingredients doing exactly what they're supposed to do. The trick to getting that silky, restaurant-quality sauce is adding the cheese in stages over low heat and using a splash of reserved pasta water to bring everything together into a coating that clings to every strand. Gluten free pasta can sometimes turn gluey or fall apart, but pulling it just at al dente and finishing it directly in the sauce keeps the texture right where you want it. A pinch of nutmeg is optional but genuinely worth it — it adds a subtle warmth that makes the whole dish taste more complex without tipping into anything identifiable. The whole thing serves four and comes together fast enough for a weeknight but feels indulgent enough to put on the table for guests. Finish with extra Parmesan and a little fresh parsley, and it looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 12 oz gluten free linguine
- 1 tbsp salt
- 4 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 oz parmesan cheese, finely grated (about 1 cup), plus more for serving
- ½ tsp black pepper, freshly ground
- ¼ tsp ground nutmeg (optional)
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Bring a large pot of water to a rolling boil and add 1 tbsp salt. Cook the gluten free linguine according to the package directions until just al dente — tender with a slight resistance at the center. Before draining, scoop out 1 cup of the starchy pasta water and set it aside. Drain the pasta in a colander.
- 2
While the pasta cooks, melt the butter in a 12-inch skillet over medium heat. Add the minced garlic and cook, stirring frequently, until fragrant and just softened, about 1 minute — watch closely so it does not brown.
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