Bourbon-Pecan Alfredo



2 main-dish or 4 side dish servings

Recipe from

Southern Living


6 ounces uncooked linguine
2 tablespoons butter or margarine
3 garlic cloves, minced
3/4 cup bourbon
1 cup whipping cream
1 cup refrigerated shredded Parmesan cheese
1/2 cup pecan pieces, toasted
2 tablespoons chopped fresh parsley


Cook pasta according to package directions; drain and keep warm.

Melt butter in a large skillet over medium-high heat; add garlic, and sauté until tender.

Add 1/2 cup bourbon, and cook, stirring constantly, 3 to 5 minutes. Stir in whipping cream and cheese. Cook over low heat, stirring constantly, until cheese melts. Gradually stir in remaining 1/4 cup bourbon; stir in pecans and parsley. Pour over pasta; toss. Serve immediately.

Megan McCully, Knoxville, Tennessee,

Southern Living

November 1996
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