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.

Photo by Holley Z.
Adapted from lifesambrosia.com

PREP TIME

10

minutes

TOTAL TIME

70

minutes

SERVINGS

1

servings

PREP TIME

10

minutes

TOTAL TIME

70

minutes

SERVINGS

1

servings

Adapted from lifesambrosia.com

Ingredients

  • 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

  • Salt

Directions

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. Enjoy!

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