Velvet Roasted Garlic Alfredo

In the realm of comfort food, few dishes can match the decadent allure of a creamy Alfredo sauce served over perfectly cooked fettuccine. This Velvet Roasted Garlic Alfredo takes the beloved classic to new heights, introducing a layer of complexity with the addition of roasted garlic. The roasting process transforms the raw garlic’s sharp bite into a mellow sweetness that enhances the richness of the sauce, making each bite a delightful experience for the palate.

Indulge in the luxurious flavors of Velvet Roasted Garlic Alfredo, a delightful twist on a classic Italian dish. This creamy, rich sauce combines roasted garlic, heavy cream, and freshly grated Parmigiano-Reggiano for a meal that's perfect for cozy dinners or special occasions. The roasting process mellows the garlic's sharpness, adding a delectable sweetness. Learn how to create this mouthwatering dish and impress your family and friends with your culinary skills. Perfectly cooked fettuccine and a few simple ingredients come together to create a memorable dining experience that everyone will love.

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Ingredients

1 whole bulb of garlic

1 tbsp olive oil

1 lb fettuccine pasta

1 cup heavy cream

1 cup whole milk

1 cup grated Parmigiano-Reggiano cheese

1/2 cup unsalted butter (1 stick)

1/2 tsp ground nutmeg

Salt and freshly cracked black pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Roast the Garlic:

- Preheat your oven to 400°F (200°C).

- Slice the top off the whole bulb of garlic to expose the cloves. Drizzle with olive oil and wrap it in aluminum foil.

- Roast in the oven for 30-35 minutes or until the cloves are soft and caramelized. Allow to cool slightly before squeezing the cloves out of their skins.

Cook the Pasta:

- In a large pot, bring salted water to a boil. Add the fettuccine and cook according to package instructions until al dente.

- Reserve about 1 cup of pasta water and then drain the pasta. Set aside.

Prepare the Alfredo Sauce:

- In a large saucepan, melt the butter over medium heat. Add the roasted garlic cloves and sauté for 1-2 minutes, mashing the garlic into the butter.

- Pour in the heavy cream and milk, whisking to combine. Allow it to simmer gently for about 5 minutes until slightly thickened.

- Gradually add the grated Parmigiano-Reggiano cheese, whisking continuously until smooth and creamy.

- Season with ground nutmeg, salt, and freshly cracked black pepper to taste. Adjust consistency with reserved pasta water if needed.

Combine & Serve:

- Add the cooked fettuccine to the Alfredo sauce, tossing until fully coated.

- Serve immediately, garnished with chopped parsley and extra cheese if desired.

Prep Time: 10 min | Total Time: 50 min | Servings: 4-6