Roasted Garlic Fettuccine Alfredo

Sometimes, just sometimes, you need a dish like this. A dish that is loaded with cream. And butter. And more cream. And more butter. Especially when it’s so cold outside you shiver just thinking about opening your door.

So here’s the thing. I am so not made for the cold.

For the record, I am not made for the heat either.

I can handle weather from around freezing to 80. Anything below or above that and I’m not a happy camper.

And really, I only like it to be freezing if it’s going to snow. If it’s not going to snow then the temperature has no business being 32 degrees.

And that is exactly what it has been like in Seattle. They say it’s the coldest it’s been in 15 years, and it’s been like this for several days now. I know, I know, it’s much colder in some places. But I am just not used to it!

So I cope with it by making dishes like this creamy, supremely comforting roasted garlic fettuccine alfredo. I didn’t skimp on the cream, I didn’t skimp on the butter and I didn’t skimp on the cheese. And you shouldn’t either. This is a good one folks.

The Recipe

  • Serves 4
  • Prep time:
  • Cook time:

Ingredients:

  • 1 head garlic
  • 1 teaspoon olive oil
  • 1 pound dried fettuccine pasta
  • 1/2 cup (1 stick) butter
  • 1 cup heavy cream
  • 2 cups freshly grated Parmesan cheese
  • 1/2 teaspoon fresh cracked black pepper
  • 1/4 cup chopped fresh parsley
  • salt

Instructions:

  1. Preheat oven to 425 degrees.
  2. Cut the top 1/4 inch off the garlic. Place garlic on a piece of aluminum foil. Drizzle oil over the top. Wrap in the foil and roast for 40 - 45 minutes or until browned and soft. Remove from oven. Allow to cool. Use a fork to remove cloves. Mash together in a bowl.
  3. Bring a large pot of water to boil and cook pasta according to package directions. Drain, reserve 1/2 cup pasta water.
  4. While the pasta is cooking, melt butter in a skillet over medium heat. Add in roasted garlic and cook until garlic is fragrant, about 1 minute.
  5. Stir in 1/2 of the cheese and cook just until it starts to melt. Stir in 1/2 of the cream and whisk until the cheese melts. Add in remaining cheese and cream. Continue whisking until smooth. Add pepper and parsley. If sauce appears to thick, thin with a little of the reserved pasta water.
  6. Add hot pasta and toss to coat. Add salt if needed. Serve immediately.

Enjoy!

  • housepea

    I live in Seattle too, and I COMPLETELY agree with you about the cold. If it’s not snowing, 32 degrees is just a waste of everyone’s time. Arg! I hate it. My lips are so chapped from this weather, despite using my Burt’s Bees like it’s going out of style.
    This pasta looks delicious. I might have to put it in my menu for the week. :)

  • http://www.lifesambrosia.com/ Deseree

    I know right?! My hands are so dry right now too! I hope you enjoy the pasta :)

  • Robbie

    Was wonderful till it started to cool then it became gritty and bitter. What’d I do wrong

  • http://www.lifesambrosia.com Deseree

    Robbie, I’m sorry to hear that. I did not experience this issue. I know that alfredos can sometimes become gritty when allowed to cool if the cheese is not melted completely. And once cooled and reheated the butter kind of separates making it more oily then cheesy, this is why I rarely eat left over alfredo. I am not sure why yours was bitter, perhaps the roasted garlic was a bit overcooked. Garlic that has any bit of burn to it will taste bitter.

  • Chris

    …you had me at garlic LOL Pepper jack cheese stix for the game, and this for dinner! Could this top your

    Caribbean Jerk Chicken Pasta…currently my fave??

  • Laurie{Simply Scratch}

    Love love LOVE fettucine alfredo! YUM!

  • LiZzie

    Brand new to this, When do you remove the garlic covering? Do you just mash it all together and leave in the casing too?

  • http://www.lifesambrosia.com/ Deseree

    Lizzie- After you allow the garlic to cool you remove it from the casings with a fork and then you smash it. Hope this helps!

  • http://www.lifesambrosia.com/ Deseree

    Robbie- I am not sure why that happened. The only thing I can think of that would cause it to become bitter is if the garlic was a little over done. It doesn’t take much for garlic to turn bitter. Hope this helps!

  • Lizzie

    Lol, yes it helps. I’m sure you probably had one of those “duh!”moments when you read my question, lol. Thanks so much!

  • http://www.lifesambrosia.com/ Deseree

    Haha nope I actually thought oh no! I left it out! People are going to be eating garlic skins! :) Hope you enjoy it!

A little bit about me...

My name is Des. I’m a Mom to Kellan. Wife to Ryan. Dog mom to Pumpkin and lover of all things food. Whether it is cooking it, eating it, shopping for it or watching TV about it, food is one of my favorite things. Read more »

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