Nickel Allergy Friendly Gluten Free Linguine Alfredo

Total time30 min

Prep time10 min

Cook time20 min

Nickel Allergy Friendly Gluten Free Linguine Alfredo

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Ingredients

4 servings

12 oz gluten free linguine
La Molisana Pasta Linguine 6B - 16 Oz Rustichella d'Abruzzo Linguine, 17.5 oz Luigi Vitelli 17 Linguine Pasta, 16 oz Bowl & Basket Specialty Linguine No. 11 Pasta, 16 oz Inspired Organics Organic Linguine 1LB
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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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