Yes, I know it’s a silly pun but I couldn’t resist.
I am devouring a plate of this silky, sumptuous linguine Alfredo as I type. It is so, so good and so, so bad for you. Luckily, this is a Halloween recipe, so you can just plan on savoring it once a year. Last year, I did a black and blue mac and cheese that was quite fun and yummy. This year, I went in a slightly more sinister direction. Like, serve-it-in-a-skull sinister. Muahahahaha.
The ingredient list is really simple: pasta, butter, cream, and cheese. And you might want to plan a serious cardio workout before eating it. I am so not kidding. And if you want to Halloween it up, you’ll need these two ingredients as well.
In a large pot, cook your pasta as directed on the package. For me, the linguine needed eight minutes of cooking time.
Once the pasta is ready, save one cup of the cooking liquid (in case you need to thin the sauce later) then drain and set aside.
In the same large pot, combine the heavy cream and butter. “Combine the heavy cream and butter”, now that’s a lovely phrase. Over low heat, stir until the butter melts into the cream and is thoroughly incorporated.
Add the seasoned salt, pepper and garlic powder and stir to make sure everything is combined.
Then, add the Parmesan cheese. Stir until the cheese is completely melted into the sauce and you have a lovely, thick Alfredo sauce. If the sauce is too thick for your liking, add a small amount of the reserved cooking liquid, stirring after each addition, until you like the consistency.
Add the linguine and give it a good stir to combine. I actually used tongs for this and they worked beautifully.
If you’re like me and always take Halloween to the next level, grab your skull. I found mine here. Using the tongs, carefully fill the skull to the top with Alfraido until the pasta is bulging a bit out the top.
If you want to add some additional effect, you can either sprinkle on some crushed pistachios for a moldy effect, or drizzle Sriracha over the top for a nice bloody element. In my case, I went ahead and did both.
Four enthusiastic elbows up for this recipe! And I must tell you, it is good all ways: plain as it comes out of the pot, crunchy with crushed pistachios on top, or kicked up with Sriracha.
My recipe? Thought you’d never ask. Here it is.
- 10 ounces dried squid ink linguine
- ⅔ cup butter
- 1½ cups heavy cream
- 1½ cups Parmesan cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon seasoned salt
- 1 teaspoon black pepper
- Optional garnishes:
- 2 tablespoons crushed pistachios
- 1 tablespoon Sriracha
- In a large pot, cook pasta as directed on package. Once the pasta is cooked, reserve one cup of the cooking liquid. Drain and set aside.
- In the same large pot, combine heavy cream and butter. Over low heat, stir until butter melts into the cream and is thoroughly incorporated.
- Add seasoned salt, pepper and garlic powder and stir to combine.
- Add Parmesan cheese. Stir until cheese is melted. If the sauce is too thick, add a small amount of the reserved cooking liquid, stirring after each addition, until you reach desired consistency.
- Add linguine to sauce and stir.
- Plate using skull or regular bowl, then garnish with crushed pistachios and/or Sriracha if desired.
- Serve and scarf down immediately!
This recipe is just wonderful. It would be just as delicious with regular linguine or fettuccine, and would be the star of a food-related Black and White Ball (hmmm, party idea!).
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