This Garlic Fettuccine Alfredo recipe rivals any dish you’ll find at your local Italian restaurant! Save money by making this creamy pasta with roasted garlic at home!
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Ingredients
1poundfettuccine
1headroasted garlicmashed
olive oilfor drizzling
4tablespoonsunsalted butter
16ouncesheavy creamdivided - 1 3/4 for sauce and remaining 1/4 cup for thickener.
1 ¼cupParmesan cheesefreshly grated
saltto taste
½teaspoonground black pepper
For thickening the sauce
1tablespoonall-purpose flour
¼cupheavy creamthe remainder of the 16 ounces
Instructions
Roast Garlic
Preheat oven to 400°F. Peel off the outer skin of one head of garlic, leaving the skin on the individual cloves. You can roast multiple heads at one time, but for this recipe you'll only need one. Cut 1/4 to 1/2-inch off the tops off of the cloves with a sharp knife so that you can see the individual cloves.
Place the head of garlic on a square piece of tinfoil and drizzle with olive oil. With clean fingers, massage the olive oil into the tops of the garlic cloves. Wrap aluminum foil around the head of garlic so that it is completely encased. You can either wrap multiple heads of garlic in one piece of foil or individually.
Place the wrapped head(s) of garlic on a baking sheet. Bake for 30 minutes, or until cloves are tender when lightly squeezed. Set aside to cool enough to be handled. Remove the cloves of garlic by gently squeezing them from the skins and place into a small bowl. With a fork, mash the cloves.
Fettuccine
Bring 4-6 quarts of salted water to a rolling boil in large pot. Place the fettuccine noodles and cook to "al dente" about 12 minutes. While the pasta cooks, make the Alfredo sauce.
Alfredo Sauce
In a small saucepan, on low to medium heat, melt the butter. Add 1 ¾ cups heavy cream and roasted garlic, and heat to very warm, but DO NOT boil.
Mix the Parmesan cheese, salt and pepper, whisking constantly until cheese has melted.
To thicken the sauce, mix 1 tablespoon of flour with the remaining heavy cream (1/4 cup)in a small bowl. Add the cream/flour mixture to the saucepan, stirring and heating until mixture thickens.
Remove from heat, toss over the drained fettuccine noodles to completely coat and serve topped with additional cracked black pepper and chopped parsley.
Notes
This recipe makes two cups of Alfredo Sauce and should be enough to feed four people hence nutritional value is calculated for 4 servings. Total time also includes the roasting of the garlic.