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Roasted Garlic Fettuccine Alfredo

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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.

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Rate this recipe 4/5 (89 Votes)

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

Details

Servings 1
Preparation time 10mins
Cooking time 70mins
Adapted from lifesambrosia.com

Preparation

Step 1

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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