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!

 

In Love With Gnocchi Alfredo

Not only is this dish delightful on your pocket it is so incredibly delicious and easy to make. Tonight I made Gnocchi Alfredo for dinner. A recipe I got from the magazine Taste of Home. The magazine is filled with tons of great recipes, many of which are very affordable.

Both Nick and I loved this meal. Nick says its up there with my Garlic Fettuccine Alfredo and Chicken Cutlets. So I know it’s good.  I will say it is very filling so make sure you have lots of room in your belly.

Here’s the dish:

Prep Time: 20 mins.

Makes 5 servings

2 lbs. frozen potato gnocchi

3 Tbsps. butter

1 Tbsp., plus 1 1/2 tsp. flour

1 – 1/2 cups milk

1/2 cup grated Parmesan cheese

Dash ground nutmeg

1/2 lb. sliced baby portabello mushrooms

Minced fresh parsley, optional

Cook gnocchi according to package directions. Meanwhile, in a saucepan, melt 1 Tbsp. butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cool and stir for 1-2 minutes or until thickened. Remove from the stir in cheese and nutmeg until blended. Keep warm.

Drain gnocchi. In a large heavy skillet, cook remaining butter over medium heat until golden brown (do not burn). Add mushrooms and gnocchi. Cook and stir 4-5 minutes or until gnocchi are lightly browned and mushrooms are tender. Serve with sauce. Sprinkle with parsley if desired.

Some addendum’s I made to the recipe… I used heavy cream instead of milk. Since we are not big fan of mushrooms, I did not use them. I also did not use parsley on the top of the pasta. I typically grate some extra cheese to put on top of the plated pasta. It did need a bit of salt and pepper as well as some extra cheese. I would leave that up to the individual because it is personal taste.

Let me know if you make this meal, I would love to hear your feedback.