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Alfredo pasta is a beloved classic that has earned its place in the hearts and kitchens of many. Known for its rich, creamy sauce and comforting flavors, this dish has become a staple in Italian cuisine and has been embraced around the world. The beauty of Alfredo lies not only in its simplicity but also in its versatility, allowing for countless variations that cater to different tastes and preferences. Among these adaptations, Creamy Roasted Garlic Alfredo Pasta stands out, bringing a unique twist that elevates the traditional recipe to new heights.

Creamy Roasted Garlic Alfredo Pasta

Elevate your next dinner with this Creamy Roasted Garlic Alfredo Pasta recipe! This classic dish features rich, creamy flavors combined with the sweet, nutty notes of roasted garlic for a delectable twist. Discover how easy it is to make the perfect Alfredo sauce that clings beautifully to al dente fettuccine. With simple ingredients and step-by-step instructions, you can impress your family and friends while enjoying a comforting meal that’s both satisfying and versatile. Perfect for weeknight dinners or special occasions!
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Ingredients
  

1 head of garlic

12 oz fettuccine pasta

2 tablespoons olive oil, divided

1 cup heavy cream

1 cup grated Parmesan cheese

4 tablespoons unsalted butter

1/2 teaspoon salt (or to taste)

1/4 teaspoon freshly ground black pepper

1/4 teaspoon nutmeg (optional for an extra layer of flavor)

Fresh parsley, chopped (for garnish)

Zest of 1 lemon (for garnish)

Instructions
 

Roast the Garlic: Preheat your oven to 400°F (200°C). Carefully peel away the outer layers of the garlic bulb, keeping the skins on. Cut off the top 1/4 inch of the head to reveal the cloves inside. Drizzle 1 tablespoon of olive oil over the exposed garlic and wrap it tightly in aluminum foil. Place in the oven and roast for 30-35 minutes, or until the cloves are soft and caramelized. Once roasted, allow the garlic to cool slightly, then squeeze the cloves into a bowl and mash them with a fork. Set aside.

    Cook the Pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Before draining, reserve about 1 cup of the pasta water, then drain the pasta and return it to the pot.

      Prepare the Alfredo Sauce: In a large skillet set over medium heat, melt the remaining 4 tablespoons of butter along with 1 tablespoon of olive oil. Add the mashed roasted garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn. Pour the heavy cream into the skillet and stir to combine, allowing it to come to a gentle simmer.

        Incorporate the Cheese: Gradually whisk in the grated Parmesan cheese, stirring continuously until the sauce is smooth and creamy. If the sauce is too thick, add some of the reserved pasta water a little at a time until you reach your desired consistency. Season with salt, black pepper, and nutmeg (if using).

          Combine Pasta and Sauce: Add the drained fettuccine to the skillet, tossing it gently to ensure the pasta is evenly coated with the Alfredo sauce. Heat together for an additional minute to melt the cheese further and meld the flavors.

            Serve: Plate the creamy roasted garlic Alfredo pasta, finishing with a sprinkle of chopped fresh parsley and a generous sprinkle of lemon zest for a bright, zesty contrast. Serve immediately and savor each delicious bite!

              Prep Time, Total Time, Servings: 10 minutes | 50 minutes | 4 servings