Go Back
–+ servings
Close-up of creamy fettuccine alfredo pasta with roasted garlic, topped with grated parmesan and herbs, served in a black skillet.

Roasted Garlic Alfredo Pasta

This recipe transforms roasted garlic into a rich and creamy Alfredo sauce for pasta.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Roasting Garlic 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Italian-American
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Garlic
  • 1 head garlic top sliced off
  • 1 tbsp olive oil
For the Pasta and Sauce
  • 12 oz fettuccine
  • 1/2 cup unsalted butter
  • 1 1/2 cup heavy cream
  • 1 cup grated Parmesan cheese plus more for serving
  • 1/4 tsp black pepper freshly ground
  • 1/2 tsp salt or to taste
  • 1/4 cup pasta water reserved

Equipment

  • Baking sheet
  • Large pot
  • Large skillet
  • Whisk

Method
 

  1. Preheat your oven to 400°F (200°C). Place the garlic head on a small piece of aluminum foil. Drizzle with olive oil and wrap tightly.
  2. Roast for 30 minutes, or until the cloves are soft and golden. Let cool slightly, then squeeze the softened garlic cloves out of their skins into a small bowl.
  3. While the garlic roasts, cook the fettuccine according to package directions in a large pot of salted boiling water. Reserve about 1/4 cup of pasta water before draining.
  4. In a large skillet over medium heat, melt the butter. Add the roasted garlic paste and whisk until smooth.
  5. Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until slightly thickened.
  6. Remove the skillet from the heat. Stir in the grated Parmesan cheese, salt, and pepper until the cheese is melted and the sauce is smooth.
  7. Add the drained fettuccine to the skillet with the sauce. Toss to coat evenly. If the sauce is too thick, add a little reserved pasta water until it reaches your desired consistency.
  8. Serve immediately, garnished with extra Parmesan cheese if desired.

Notes

You can roast the garlic ahead of time and store it in the refrigerator for up to 3 days. This sauce is also delicious with other pasta shapes.

Tried this recipe?

Let us know how it was!