Creamy Roasted Garlic Alfredo

$- 1 whole head of garlic - 12 ounces fettuccine pasta - 1 cup heavy cream - 2 tablespoons unsalted butter - Salt and freshly ground black pepper - Fresh parsley, finely chopped - 2 tablespoons olive oil - Grated Parmesan cheese When I make Creamy Roasted Garlic Alfredo, I love using fresh ingredients. The garlic brings a sweet and rich flavor. Roasting it adds depth that makes this dish shine. Fettuccine pasta is my go-to choice because it holds the sauce well. The heavy cream creates a smooth and rich base. I always use unsalted butter for a clean taste. Salt and black pepper enhance the flavors. Fresh parsley adds a pop of color and freshness. The olive oil is essential for roasting the garlic. Finally, grated Parmesan cheese ties everything together. It adds umami and creaminess. Each ingredient contributes to the dish's richness and flavor. Keep them fresh for the best results. Enjoy the process of cooking this delightful meal! {{ingredient_image_2}} First, preheat your oven to 400°F (200°C). This step is key for roasting garlic. Next, take a whole head of garlic. Carefully slice off the top to reveal the cloves. Drizzle 2 tablespoons of olive oil over the exposed cloves. Wrap the garlic in aluminum foil. This keeps it from burning while roasting. While the garlic roasts, fill a large pot with water. Add a generous pinch of salt and bring it to a boil. Once boiling, add 12 ounces of fettuccine pasta. Cook it until it is al dente, which means firm to the bite. Before draining, reserve 1 cup of the starchy pasta water. Then, drain the pasta in a colander. Roasting garlic is simple. Place the wrapped garlic in the preheated oven. Roast it for about 30 to 35 minutes. The cloves should feel soft and caramelized. When done, take it out and let it cool for a few minutes. Cooling makes it easier to squeeze the roasted garlic from its skin. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Once melted, squeeze the roasted garlic cloves into the skillet. Discard the skins. Use a fork to mash the garlic into a paste. This paste adds great flavor to the sauce. Gradually pour in 1 cup of heavy cream. Stir well to mix it with the garlic. Bring this mixture to a gentle simmer. Then, slowly whisk in 1 cup of grated Parmesan cheese. Stir until it melts and the sauce is smooth. If the sauce is too thick, add some reserved pasta water. Do this a little at a time until you reach the right creamy consistency. Now it's time to combine everything. Add the cooked fettuccine to the skillet with the sauce. Toss the pasta gently but thoroughly. Make sure each strand is coated in that rich, creamy sauce. Taste your sauce and add salt and freshly ground black pepper as needed. For a finishing touch, sprinkle finely chopped fresh parsley on top. This adds color and a hint of freshness. Serve your Creamy Roasted Garlic Alfredo right away for the best taste. You can use homemade stock to deepen the taste. Stock adds a rich layer that store-bought broth may lack. Try vegetable or chicken stock for a unique twist. For cheese, consider alternatives like Pecorino Romano or Asiago. These cheeses provide different flavors that can make your dish stand out. You can mix and match cheeses for even more fun. To adjust the thickness of your sauce, use the reserved pasta water. This starchy water helps thin the sauce without losing flavor. Add a little at a time until you reach your desired creaminess. Avoid lumps in your cheese sauce by whisking constantly as you add the cheese. This keeps the sauce smooth and silky. If lumps form, keep whisking vigorously until they disappear. When plating, twirl the fettuccine into nests. This creates a beautiful presentation. Top with a sprinkle of fresh parsley for color and freshness. For wine pairings, a crisp white like Sauvignon Blanc works well. It balances the rich flavors of the sauce. You can also serve it with a side salad or garlic bread for a complete meal. Pro Tips Use Fresh Garlic: Fresh garlic will provide a more robust flavor compared to pre-minced varieties. Roasting it enhances its sweetness and mellows the sharpness. Adjust the Creaminess: If the sauce is too thick, gradually add the reserved pasta water until you reach your desired consistency, ensuring a silky texture. Mix Cheese Types: For a more complex flavor, consider mixing Parmesan with other cheeses like Pecorino Romano or Asiago. Garnish with Citrus: A squeeze of lemon juice or a sprinkle of lemon zest before serving can brighten the flavors and add a refreshing contrast to the rich sauce. {{image_4}} You can easily change the pasta for this dish. If you prefer gluten-free options, try rice or chickpea pasta. Both work well in this recipe. You can also add vegetables for extra flavor and nutrition. Spinach and mushrooms are great choices. They pair nicely with the creamy sauce and roasted garlic. To make your Alfredo unique, think about adding herbs or spices. Fresh basil or thyme can add a fresh twist. You can also include proteins like chicken or shrimp. These additions make the dish heartier and more satisfying. Just cook the protein separately and mix it in with the pasta. You can create a white wine Alfredo by adding a splash of white wine while making the sauce. This addition gives a nice depth of flavor. If you want to try alternatives, consider using a mix of ricotta cheese and cream. This option can lighten the dish while keeping it creamy and delicious. To store leftover Alfredo, let it cool to room temperature first. Then, place it in an airtight container. This helps keep it fresh. I recommend using glass containers or plastic ones that seal tightly. These containers prevent air exposure and keep the sauce creamy. To reheat without losing creaminess, use the stove. Heat over low heat, stirring often. This gentle method warms the sauce evenly. If it seems too thick, add a splash of milk or reserved pasta water. This helps restore its smooth texture. You can freeze Alfredo sauce, but it may change in texture. To freeze, cool the sauce completely. Then, pour it into freezer-safe bags or containers. Leave some space for expansion. When ready to use, thaw it in the fridge overnight. Reheat gently on the stove, adding a bit of cream or water to help it blend smoothly again. Fettuccine is the classic choice for Alfredo. Its flat shape holds the sauce well. However, you can use other types of pasta like penne or rigatoni. These shapes also work great and add a fun twist to the dish. Using light cream will change the flavor and texture. The sauce may be less rich and creamy. Heavy cream gives a smooth, luxurious feel. If you want a lighter sauce, consider mixing light cream with a bit of butter for added richness. Creamy Roasted Garlic Alfredo lasts about three to four days in the fridge. Look for signs of spoilage, like changes in smell or texture. If you see any mold, it's best to toss it. Store it in an airtight container for the best results. Yes, you can make the sauce ahead of time. Just store it in the fridge after cooling. When you're ready to eat, reheat it gently on the stove. Add a splash of reserved pasta water to help restore its creamy texture. This blog post shared a simple recipe for Creamy Roasted Garlic Alfredo. We covered key ingredients, preparation steps, and tips for perfecting the sauce. Remember to roast garlic for flavor and use reserved pasta water for texture. Variations and storage tips make this dish flexible. Try different cheeses or proteins for a twist. You can enjoy this dish now or save it for later. Making Alfredo should be easy and fun. Happy cooking!$

Creamy Roasted Garlic Alfredo

A rich and creamy pasta dish infused with roasted garlic and Parmesan cheese.

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Prep Time 10

Cook Time 40

Total Time 50

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

1 whole head of garlic
2 tablespoons olive oil
12 ounces fettuccine pasta
1 cup heavy cream
1 cup grated Parmesan cheese
2 tablespoons unsalted butter
to taste Salt
to taste freshly ground black pepper
for garnish Fresh parsley, finely chopped

Instructions

Preheat your oven to 400°F (200°C).
Carefully slice the top off the head of garlic, exposing the individual cloves inside. Drizzle the exposed cloves with olive oil, ensuring they are well coated. Wrap the garlic tightly in aluminum foil to prevent burning, and place it in the oven. Roast for approximately 30 to 35 minutes, or until the garlic cloves are soft and beautifully caramelized. Once roasted, remove from the oven and let it cool slightly.
While the garlic is roasting, fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Add the fettuccine pasta and cook according to the package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water, then carefully drain the pasta in a colander.
In a large skillet set over medium heat, melt the unsalted butter. Once melted, squeeze the roasted garlic cloves out of their skins into the skillet, discarding the skins. Gently mash the garlic with a fork to create a fragrant paste that will infuse your sauce.
Gradually pour the heavy cream into the skillet, stirring well to combine with the mashed roasted garlic. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
Slowly whisk in the grated Parmesan cheese, stirring continuously until it is fully melted and the sauce becomes smooth and creamy. If you find the sauce too thick, add some of the reserved pasta water, a little at a time, until you reach your desired creamy consistency.
Taste the sauce and season generously with salt and freshly ground black pepper according to your preference.
Add the cooked fettuccine to the skillet, tossing gently but thoroughly until each strand is coated in the rich, creamy sauce.
Serve your Creamy Roasted Garlic Alfredo immediately, garnished with a sprinkle of finely chopped fresh parsley for a vibrant touch and a hint of freshness.

Notes

For a lighter version, use half-and-half instead of heavy cream.

Keyword alfredo, creamy, garlic, Italian, pasta