Roasted Garlic Fettuccine Alfredo

This rich and decadent Roasted Garlic Fettuccine Alfredo is loaded with cream, butter and sweet roasted garlic. 


I made this dish yesterday for our stay-at-home Valentine’s day celebration. It was a hit with Ryan and both boys. I’m not really surprised though because this Roasted Garlic Fettuccine Alfredo has been my go-to meal for special occasions for several years now. I like to serve it on birthdays and Valentine’s day. I think it’s perfect for special occasions because it feels like a fancy dinner. But also, it’s not everyday that you eat a pasta that is loaded with cream, butter and sweet roasted garlic.

Well….at least it shouldn’t be everyday.

This rich and decadent Roasted Garlic Fettuccine Alfredo is loaded with cream, butter and sweet roasted garlic.

On second thought maybe it should.

This rich and decadent Roasted Garlic Fettuccine Alfredo is loaded with cream, butter and sweet roasted garlic.

Fettuccine Alfredo has always been one of my favorite dishes, but the added edition of the roasted garlic in this fettuccine Alfredo really takes it over the top. It’s the subtle sweetness and garlic flavor that the creamy Alfredo sauce is just begging for. I don’t make Alfredo any other way now.

And if I can be so bold…neither should you ;-)

This rich and decadent Roasted Garlic Fettuccine Alfredo is loaded with cream, butter and sweet roasted garlic.

This rich and decadent Roasted Garlic Fettuccine Alfredo is loaded with cream, butter and sweet roasted garlic.

Note: This post was originally posted in 12/2013 and updated 2/2017

Original Post 12/2013: 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.

Roasted Garlic Fettuccine Alfredo Recipe

Serves 4 Prep Time: Cook Time:


  • 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



Preheat oven to 425 degrees.


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.


Bring a large pot of water to boil and cook pasta according to package directions. Drain, reserve 1/2 cup pasta water.


While the pasta is cooking, melt butter in a skillet over medium heat. Add in roasted garlic and cook until garlic is fragrant, 30 seconds - 1 minute.


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.


Add hot pasta and toss to coat. Add salt if needed. Serve immediately.



Leave a Comment

  • Reply
    March 4, 2014 at 6:03 pm

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

    • Reply
      March 4, 2014 at 8:27 pm

      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!

      • Reply
        March 5, 2014 at 6:52 am

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

        • Reply
          March 5, 2014 at 6:26 pm

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

  • Reply
    Laurie{Simply Scratch}
    January 3, 2014 at 7:24 am

    Love love LOVE fettucine alfredo! YUM!

  • Reply
    December 24, 2013 at 6:37 pm

    …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??

  • Reply
    December 15, 2013 at 1:20 pm

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

    • Reply
      December 15, 2013 at 10:58 pm

      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.

    • Reply
      March 4, 2014 at 8:29 pm

      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!

  • Reply
    December 9, 2013 at 12:27 pm

    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. :)

    • Reply
      December 9, 2013 at 6:16 pm

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

    • Reply
      Patricia Baldwin
      May 11, 2015 at 11:04 am

      Try some coconut oil on your lips and all over your body, massage it in. I live in Mpls, got the same temp issues here.

      P.S. I’m making this for my fiance and his son & new wife tonight, cannot wait!!!

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