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Homemade Creamy Roasted Garlic Alfredo Pasta recipe photo
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Creamy Roasted Garlic Alfredo Pasta

This Creamy Roasted Garlic Alfredo Pasta is rich, velvety, and packed with sweet roasted garlic flavor. Perfect for a quick, comforting weeknight dinner!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Italian
Keyword: Comfort Food, Easy, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 12 oz fettuccine pasta
  • 1 head garlic roasted until soft and caramelized
  • 2 tablespoons olive oil for roasting garlic and flavor
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese freshly grated
  • 1 teaspoon Italian seasoning dried herbs including oregano, basil, and thyme
  • salt and pepper to taste
  • 2 tablespoons fresh parsley chopped

Instructions

  • Preheat your oven to 400°F (200°C). Slice off the top of the garlic head to expose the cloves, drizzle with olive oil, then wrap it tightly in foil. Roast for about 35-40 minutes until the cloves are tender and golden.
  • While the garlic roasts, bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain the pasta, reserving about a cup of pasta water.
  • In a medium saucepan, gently heat the heavy cream over medium-low heat. Once warm, squeeze the softened roasted garlic cloves out of their skins directly into the cream. Stir well to combine and let it infuse for 2-3 minutes.
  • Slowly whisk in the grated Parmesan cheese until melted and smooth. Season the sauce with Italian seasoning, salt, and freshly ground pepper. If the sauce feels too thick, stir in a splash of reserved pasta water to reach desired consistency.
  • Add the drained fettuccine to the sauce, tossing gently to coat every strand. Heat together for a minute or two to marry the flavors.
  • Sprinkle freshly chopped parsley over the pasta for a fresh burst of color and flavor. Serve immediately with extra Parmesan on the side.

Equipment

  • Oven-safe baking dish or foil
  • Large Pot
  • Colander
  • Medium Saucepan
  • Wooden spoon or silicone spatula
  • Cheese grater

Notes

  • Freeze the Alfredo sauce separately for up to 2 months; thaw and reheat gently with added cream for best texture.
  • Substitute Parmesan with other hard aged cheeses if needed, but freshly grated is best for melting.
  • Use half-and-half or milk for a lighter sauce, adding a thickener like flour or cornstarch if desired.