Roasted Garlic Alfredo
Roasted Garlic Alfredo will quickly become your go to weeknight meal. Garlicky, cheesy, nutty and done in less than 30 minutes.
Servings 4 servings
- 3 large garlic cloves, peeled and sliced in half
- 1/2 tsp. olive oil
- 1/8 tsp. kosher salt
- 3/4 to 1 lb. fettuccine pasta
- 1 stick unsalted butter
- 1 cup heavy cream
- 1 cup freshly shredded parmesan
- 1/4 tsp. kosher salt
- 1/4 tsp. fresh cracked pepper
Preheat oven to 425 degrees F. Meanwhile, place garlic on a small square of aluminum foil. Drizzle with olive oil and sprinkle with 1/8 teaspoon salt. Seal foil. Bake in oven for 20 minutes.
Meanwhile, bring a pot of water to a boil and cook pasta according to package directions.
While pasta is cooking, heat a large skillet over medium-low heat. Melt butter in skillet. Cook for 5 minutes, until it gets very bubbly and starts to brown. Keep a close eye on it as it can burn quickly. After browned, stir in the cream. Smash the roasted garlic then stir into the butter and cream mixture. Remove from the heat and stir in the parmesan, salt and pepper. Toss the pasta with the sauce and serve.