Linguine Vs Fettuccine
Two long noodles, one creamy dinner — Creamy Fettuccine Alfredo, Cajun Fettuccine, Cowboy Butter Chicken Linguine, Creamy Tomato Linguine — for busy weeknights.
★ dinner
dinnerCreamy Fettuccine Alfredo
This homemade Alfredo sauce is one of our favorites. It’s so creamy and so easy!! We made this recipe in our Enameled Cast Iron Dutch Oven and Saucepan in the color Limoncello.
Larder & VineIngredients
- 24 ounces Dry Fettuccine pasta
- 1 cup Butter
- 3/4 pint Heavy cream
- 1 pinch Garlic salt
- 3/4 cup Grated Romano cheese
- 1/2 cup Grated Parmesan cheese
- To taste Salt and pepper
Instructions
- 1Bring a saucepan of lightly salted water to a boil. Add fettuccini and cook for 8-10 minutes & then drain.
- 2In a Dutch Oven, melt butter into cream over low heat. Add salt, pepper, & garlic salt. Stir in cheese over medium heat until melted; this will thicken the sauce.
- 3Add your pasta to the sauce, then twist and serve!
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
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Open in Pepper →The Long Noodles Worth Keeping On Hand
Fettuccine is the wider, flatter ribbon, so it hangs onto butter and cream. Linguine is a little narrower and a little lighter, better with oil, garlic, and tomato. Once you know that, you can look at a box in the pantry and know what kind of dinner you're about to make.
Cooks on Pepper reach for this collection on the nights when there's chicken in the fridge, a box of pasta in the cabinet, and about 30 minutes before everyone's at the table.
Every recipe here uses one or the other and tells you why. Creamy Fettuccine Alfredo and Chicken Alfredo Fettuccine lean on butter and heavy cream, Cajun Fettuccine brings crawfish tails and andouille, and Creamy Tomato Linguine, Cowboy Butter Chicken Linguine, and Garlic Butter Chicken Bites with Creamy Parmesan Linguine Pasta go the lighter, garlicky route.
Quick Tips
- 1
Salt the water hard
Use about 1 tablespoon of salt per 4 quarts of water. It's the only chance the noodle itself has to pick up flavor.
- 2
Save a cup of water
Scoop out 1 cup of starchy pasta water before draining. A few splashes will loosen a cream sauce that tightens up on the stove.
- 3
Pull the pasta early
Drain 1 to 2 minutes before the box says, then finish the noodles right in the sauce so they soak it up.
- 4
Keep cream off a boil
Hold cream sauces at a bare simmer and stir in Parmesan off the heat, or it can break and turn grainy.
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