Cheesy Garlic & White Wine Pasta
Creamy, cheesy, garlicky, tangy - all the good -y's. Being both quick to make and incredibly tasty, this has been one of my go-to pasta dishes over the last couple of years.
- 200 grams linguine or other pasta
- 1 tbsp olive oil
- 1 small onion finely chopped
- 2 large cloves of garlic finely chopped
- 100 ml dry white wine
- 80 ml single cream
- 50 grams pecorino cheese finely grated
- 1 small handful of parsley finely chopped
Bring a pot of heavily salted water to the boil and add the linguine.
Heat a large frying pan over medium heat and add the olive oil followed by the finely chopped onion. Fry until translucent.
Add the garlic and cook for a further minute.
Turn up the heat and add the white wine. Cook until most of the liquid has evaporated.
Reduce the heat to low and add the cream, pecorino, parsley and salt and pepper to taste (bear in mind that the pasta water is salty so don't add too much salt here!).
When the pasta is al dente remove from the water and add to the frying pan with the sauce. Add a couple of ladlefuls of pasta water and stir to combine until thickened and the sauce coats the pasta.
Serve up with additional grated pecorino, parsley and freshly ground black pepper.