Creamy Roasted Garlic Alfredo

$- 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 - Salt and pepper to taste - Fresh parsley, chopped (for garnish) When I choose garlic, I look for firm heads with no soft spots. The garlic should smell fresh and strong. For olive oil, pick extra virgin. It has the best taste. Use heavy cream that is rich and thick for a creamy sauce. Fresh Parmesan cheese works best, as it melts nicely. Avoid pre-grated cheese; it often has fillers that affect taste. Always use unsalted butter to control salt levels. If you want a lighter dish, swap heavy cream for half-and-half or milk. This will change the texture but keep it tasty. For a vegan version, use cashew cream or coconut milk. Instead of Parmesan, try nutritional yeast for a cheesy flavor. If you don’t have fettuccine, any pasta works, but thicker shapes hold the sauce better. {{ingredient_image_1}} First, let's roast the garlic. Preheat your oven to 400°F (200°C). Take a whole head of garlic. Slice off the top to show the cloves. Drizzle 2 tablespoons of olive oil on the cut side. Wrap the garlic in aluminum foil. Roast it in the oven for 30 to 35 minutes. The garlic should feel soft and smell sweet. Once done, let it cool for a bit. While the garlic roasts, bring a large pot of water to a boil. Add a pinch of salt for flavor. Toss in 12 ounces of fettuccine pasta. Cook it according to the package directions until it is al dente. This usually takes about 8 to 10 minutes. Remember to save 1 cup of the pasta water before you drain it. This water adds flavor and helps the sauce later. In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Next, squeeze the roasted garlic cloves into the skillet. Use a fork to mash them into a paste. Pour in 1 cup of heavy cream and stir. Bring this mixture to a gentle simmer. Gradually whisk in 1 cup of grated Parmesan cheese. Keep stirring until the cheese melts and the sauce is smooth. If it feels too thick, add some reserved pasta water to get the right consistency. Season with salt and pepper to taste. Finally, add the drained fettuccine to the skillet. Toss it well to coat every strand in the creamy sauce. Serve it hot, and don't forget to sprinkle fresh parsley on top for a nice touch! To make the best creamy sauce, use fresh ingredients. Start with heavy cream for richness. Whisk in grated Parmesan cheese slowly. This helps it melt smoothly. If the sauce thickens too much, add reserved pasta water. This adds creaminess and keeps the sauce silky. One common mistake is cooking the garlic too long. You want it soft and sweet, not burnt. Another mistake is not saving enough pasta water. This water helps the sauce stick to the pasta. Lastly, don’t rush the whisking. Take your time to mix in the cheese fully. Serve this pasta hot and fresh for the best taste. Top with fresh parsley for color. Pair with a light salad or garlic bread. A crisp white wine enhances the meal. This dish also works well for special occasions or a cozy dinner at home. Pro Tips Choose Fresh Garlic: The flavor of your Alfredo sauce will greatly depend on the quality of garlic used. Fresh garlic will provide a more robust and aromatic flavor compared to pre-minced or dried garlic. Reserve Pasta Water: Always reserve some pasta cooking water before draining. This starchy water can help adjust the sauce's consistency and make it cling to the pasta better. Use High-Quality Parmesan: Opt for freshly grated Parmesan cheese instead of pre-packaged. The freshness enhances the sauce's flavor and contributes to a smoother texture. Adjust Consistency Carefully: When adding reserved pasta water to the sauce, do so gradually. This allows you to achieve the perfect creamy texture without making the sauce too runny. {{image_2}} Creamy Roasted Garlic Alfredo is a great dish for vegetarians. You can skip meat and still enjoy rich flavors. Try adding veggies like spinach, mushrooms, or broccoli. These will add color and nutrients. Sauté them in a pan before mixing them into the sauce. This method keeps everything fresh and vibrant. If you want to add protein, chicken or shrimp works well. For chicken, use grilled or pan-seared pieces. Simply toss them in with the pasta. For shrimp, sauté them in olive oil until they turn pink. Then mix them into the creamy sauce before adding the pasta. Both options make this dish hearty and filling. Enhance the flavor with herbs and spices. Fresh basil or thyme adds a lovely aroma. You can also try crushed red pepper for some heat. Just sprinkle a bit into the sauce while it simmers. This little addition can change your dish and surprise your taste buds. Feel free to experiment and find your favorite mix! To store your creamy roasted garlic Alfredo, let it cool first. Place the leftover pasta in an airtight container. Make sure to cover it well. You can keep it in the fridge for up to three days. When you’re ready to enjoy leftovers, heat them gently. You can use a microwave or a skillet. If using a microwave, add a splash of water to keep it moist. Heat in short bursts to avoid overcooking. If using a skillet, add a bit of cream or milk. Stir often until warm. You can freeze the Alfredo sauce if you have extra. Place it in a freezer-safe container. Leave a little space at the top for expansion. It can last up to three months in the freezer. When you are ready to use it, thaw it in the fridge overnight. Reheat gently and stir in some fresh cream for creaminess. Yes, you can use other pasta shapes. Penne, linguine, or even whole wheat pasta work well. Just make sure to adjust your cooking time as needed. Each shape brings a unique texture and taste. I enjoy using farfalle for its fun look. You can also try gluten-free pasta if you need it. To lighten the dish, swap heavy cream for half-and-half or a plant-based cream. You can also cut back on butter. Adding more veggies like spinach or broccoli can bulk up the meal without adding many calories. This way, you keep the flavor but reduce the heaviness. To reheat, warm the Alfredo sauce gently on the stove. Add a splash of reserved pasta water to keep it creamy. Stir often to avoid burning. You can also use a microwave, but heat in short bursts. Stir in between to ensure even warming. In this post, we explored how to create a delicious Creamy Roasted Garlic Alfredo. We covered essential ingredients, tips for choosing quality items, and possible substitutions. You learned step-by-step instructions for prepping garlic, cooking fettuccine, and making the sauce. I also shared tips for a creamy texture, common mistakes, and mouthwatering serving ideas. Variations like vegetarian options and protein additions help customize your dish. Lastly, we tackled storage and reheating methods. Enjoy your cooking adventure and savor every bite of this creamy delight!$

Creamy Roasted Garlic Alfredo

A rich and creamy pasta dish featuring 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 pepper
for garnish Fresh parsley, chopped

Instructions

Preheat your oven to 400°F (200°C).
Slice the top off the head of garlic to expose the individual cloves. Drizzle with olive oil and wrap in aluminum foil. Roast in the oven for about 30-35 minutes, or until the cloves are soft and caramelized. Remove and let cool.
While the garlic is roasting, bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
In a large skillet over medium heat, melt the butter. Squeeze the roasted garlic cloves out of their skins into the skillet, then mash them gently with a fork to create a paste.
Pour the heavy cream into the skillet, stirring to combine with the roasted garlic. Bring to a gentle simmer.
Gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth. If the sauce is too thick, add some reserved pasta water until you reach your desired consistency.
Season the sauce with salt and pepper to taste.
Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly in the creamy sauce.
Serve immediately, garnished with fresh parsley for a pop of color.

Notes

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

Keyword Alfredo, creamy, garlic, pasta