Roasted Garlic Fettucene Alfredo Recipe

For my holiday gift to my dear friend Khurt Williams, I’ve decided to finally post my recipe for my Roasted Garlic Fettucene Alfredo. Really it’s a gift to all of you. The first time I made it for my hubby he said it was better than the alfredo he had in Italy. And he wasn’t just saying it. It truly is out of this world. If you make it, please drop me a line and let me know what you think.

 

What’s needed:

 

1 cup Grated Parmigiano Reggiano (Buy a block of it and grate it yourself)

1 lb. Fettucene

2 Heads of garlic

1 cup Heavy cream

Olive oil, salt & pepper

 

Pre-heat oven to 400 degrees. Slice the tops off of the garlic heads. Place them on foil and drizzle with olive oil and sprinkle with salt and pepper. Wrap foil around the garlic and roast in the oven for 45 minutes. Let them cool and then squeeze the flesh out of the cloves and mash into a paste. Add the paste to a pot over medium heat with the heavy cream and whisk. Bring to a boil, then reduce to a simmer until the contents reduces by 1.2. Boil your pasta. Add cheese to your pot with cream. Season with salt and pepper if needed. Drain your pasta. I like to throw the pasta directly into the sauce and mix together and let sit for a second so the pasts absorbs the flavor.

 

Last but not least…. dig in. Enjoy!

 

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