Creamy Roasted Garlic Alfredo Pasta with Parmesan
A rich and creamy pasta dish featuring roasted garlic and Parmesan, perfect for any Italian comfort food lover.
Equipment
- 1 Saucepan large
- 1 Baking dish
- 1 foil
Ingredients
Main Ingredients
- 1 pound fettuccine pasta
- 2 heads of garlic
- 2 tablespoons olive oil
- 1 cup heavy cream
- 1/2 cup unsalted butter
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley chopped for garnish
Instructions
Preparation
- Preheat your oven to 400°F. Cut the tops off the garlic heads, drizzle with olive oil, and wrap in foil. Roast for 30 minutes until soft. Cool slightly, then squeeze out the garlic cloves and mash them into a paste.
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add the mashed roasted garlic and sauté for 1 minute. Pour in the heavy cream, stirring continuously. Gradually add the Parmesan cheese, stirring until the sauce is smooth. Season with salt and pepper.
- Add the cooked pasta to the sauce and toss until the pasta is well-coated. Adjust seasoning as needed.
Serving
- Transfer the pasta to serving plates. Garnish with fresh parsley before serving.
Storage
- Place any leftover pasta in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove with a splash of cream to restore creaminess.
Notes
Pro Tips: For the creamiest sauce, use heavy cream and freshly grated Parmesan.
Ingredient Substitutions: Try adding grilled chicken or sautéed mushrooms for variety.
How to Serve: Pair with a side salad or garlic bread.
Storage & Freshness: Store in an airtight container for up to 3 days in the refrigerator.
Make-Ahead Tips: Prepare the roasted garlic in advance to save time on busy nights.
Ingredient Substitutions: Try adding grilled chicken or sautéed mushrooms for variety.
How to Serve: Pair with a side salad or garlic bread.
Storage & Freshness: Store in an airtight container for up to 3 days in the refrigerator.
Make-Ahead Tips: Prepare the roasted garlic in advance to save time on busy nights.