Creamy Roasted Garlic Alfredo Sauce
A rich and indulgent sauce that combines creamy Alfredo with the sweet depth of roasted garlic, perfect for elevating any pasta dish.
Ingrédients
For the Sauce
- 1/2 cup butter
- 2 cups heavy cream For a lighter version, use half-and-half.
- 1 cup grated Parmesan cheese Use freshly grated for best results.
- 1 head garlic Roasted for sweetness.
- Salt and pepper to taste Critical for enhancing flavor.
For the Pasta
- Pasta of choice (spaghetti, fettuccine, or penne) Cook according to package instructions.
- Olive oil for drizzling To drizzle over roasted garlic.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Cut the top off the head of garlic, drizzle it with olive oil, and wrap it in foil.
Roasting the Garlic
- Place the wrapped garlic head in the oven and roast for about 30-40 minutes until soft and caramelized.
Making the Sauce
- Add the heavy cream and bring it to a gentle simmer.
- Squeeze the roasted garlic cloves into the cream mixture, mashing larger pieces.
- Stir in the Parmesan cheese until melted. If too thick, add more cream for consistency.
- Season with salt and pepper, tasting to adjust as needed.
Final Assembly
- Cook the pasta according to package instructions, drain, and add to the sauce.
- Toss pasta until evenly coated, then plate it.
- Garnish with extra Parmesan and fresh herbs, if desired.
Serving
- Serve immediately for the best experience.
Notes
Store leftovers in the refrigerator for up to three days. Reheat gently, adding cream or milk if needed. This recipe is customizable with herbs and proteins.