Roasted Garlic Alfredo Fettuccine

• 12 oz fettuccine
• 1 head garlic
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• Salt, to taste
• Black pepper, to taste
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• Fresh parsley, chopped, for garnish

Steps

1. 1 Preheat oven to 400°F. Slice off the top of the garlic head, drizzle with olive oil, wrap in foil, and roast for 35-40 minutes.
2. 2 Meanwhile, bring a large pot of salted water to a boil. Cook fettuccine according to package directions until al dente.
3. 3 In a large skillet, melt butter over medium heat. Add roasted garlic cloves and mash into the butter.
4. 4 Pour in heavy cream, bring to a gentle simmer, and stir in Parmesan until melted and smooth.
5. 5 Drain pasta and add to the skillet, tossing to coat in sauce.
6. 6 Season with salt and pepper to taste.
7. 7 Serve immediately, garnished with chopped parsley.

Equipment

• Oven
• Large pot
• Skillet
• Garlic press or fork

Variations

• Add grilled chicken or shrimp for extra protein.
• Stir in sautéed mushrooms or spinach for added texture and flavor.

Substitutions

• Use half-and-half instead of heavy cream for a lighter version.
• Substitute fettuccine with penne or spaghetti.

Pairings

• Garlic bread
• Steamed broccoli

Nutrition

Tips

• Use high-quality Parmesan for the best flavor.
• Reserve a bit of pasta water to adjust the sauce consistency if needed.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of milk or reserved pasta water to loosen the sauce.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat with additional cream or milk.

Serving Suggestions

• Pair with a crisp green salad for a balanced meal.
• A glass of Chardonnay complements the rich sauce beautifully.

FAQ