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When it comes to comfort food, few dishes can rival the warm embrace of a creamy pasta dish. Among the myriad of pasta recipes that grace dinner tables around the world, creamy Alfredo stands out as a perennial favorite. The allure of Alfredo lies in its rich, velvety texture and the comforting combination of cream, cheese, and butter that envelops every strand of pasta. However, what if we told you there’s a way to elevate this classic dish to new heights? Enter Velvet Roasted Garlic Alfredo—a gourmet twist on the traditional recipe that infuses the luscious sauce with the sweet, mellow flavors of roasted garlic.

Velvet Roasted Garlic Alfredo

Indulge in the rich flavors of Velvet Roasted Garlic Alfredo, a creamy pasta dish that elevates the beloved classic. This gourmet twist features the sweet, mellow notes of roasted garlic, transforming a comforting meal into a culinary masterpiece. With fettuccine coated in a silky sauce made from heavy cream, Parmesan, and roasted garlic, every bite is a delightful experience. Perfect for impressing guests or simply enjoying at home, this dish will surely warm your heart.
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Ingredients
  

1 bulb of garlic

2 tablespoons olive oil

1 pound fettuccine pasta

1 cup heavy cream

1 cup whole milk

1 cup freshly grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon nutmeg

2 tablespoons unsalted butter

Fresh parsley, chopped (for garnish)

Extra Parmesan, for serving

Instructions
 

Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the top off the garlic bulb, exposing the individual cloves. Drizzle with 1 tablespoon of olive oil and wrap it tightly in aluminum foil. Roast in the oven for about 30-35 minutes or until the cloves are soft and caramelized. Let it cool slightly, then squeeze the garlic cloves out of their skins into a bowl and mash them with a fork.

    Cook the Pasta: In a large pot, boil salted water and cook the fettuccine according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta and set aside.

      Prepare the Sauce: In a large saucepan over medium heat, melt the unsalted butter with the remaining tablespoon of olive oil. Add the heavy cream and milk, stirring to combine. Bring the mixture to a gentle simmer.

        Add the Cheese and Garlic: Stir in the roasted garlic mash, grated Parmesan cheese, salt, pepper, and nutmeg. Whisk until the cheese is fully melted and the sauce is creamy. If the sauce appears too thick, gradually add some of the reserved pasta water to achieve your desired consistency.

          Combine Pasta and Sauce: Add the drained fettuccine into the sauce and toss until well coated. If needed, add more pasta water to loosen the sauce.

            Serve and Garnish: Plate the Velvet Roasted Garlic Alfredo, garnish with freshly chopped parsley and a sprinkle of extra Parmesan cheese.

              Enjoy! Serve immediately while hot, and delight in the creamy, garlicky goodness.

                Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4