Roasted Garlic Fettuccine Alfredo
Roasting the garlic for this fettuccine help bring out the full flavor and makes this a richer sauce. Serve along side roasted chicken, or serve with grilled chicken or shrimp on top.
- 1 head garlic
- 1 teaspoon olive oil
- 1 pound dried fettuccine pasta
- 1/2 cup butter, 1 stick
- 1 cup heavy cream
- 2 cups freshly grated Parmesan cheese
- 1/2 teaspoon fresh cracked black pepper
- 1/4 cup chopped fresh parsley
Preparation time 10mins
Cooking time 70mins
Adapted from lifesambrosia.com
Preheat oven to 425 degrees.
Cut the top 1/4 inch off the garlic. Place garlic on a piece of aluminum foil. Drizzle oil over the top. Wrap in the foil and roast for 40 - 45 minutes or until browned and soft. Remove from oven. Allow to cool. Use a fork to remove cloves. Mash together in a bowl.
Bring a large pot of water to boil and cook pasta according to package directions. Drain, reserve 1/2 cup pasta water.
While the pasta is cooking, melt butter in a skillet over medium heat. Add in roasted garlic and cook until garlic is fragrant, about 1 minute.
Stir in 1/2 of the cheese and cook just until it starts to melt. Stir in 1/2 of the cream and whisk until the cheese melts. Add in remaining cheese and cream. Continue whisking until smooth. Add pepper and parsley. If sauce appears to thick, thin with a little of the reserved pasta water.
Add hot pasta and toss to coat. Add salt if needed. Serve immediately.
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