Description
This restaurant-quality roasted garlic alfredo sauce recipe transforms classic comfort food into a deeply savory, creamy pasta dish. The recipe uses roasted garlic and fresh sage for a complex flavor profile, ensuring a smooth sauce by controlling temperature and using quality ingredients.
Ingredients
- 12 ounces fettuccine pasta
- 1 whole head garlic (approx. 8–10 cloves)
- 1/2 cup (115g) unsalted butter
- 2 tablespoons fresh sage leaves, finely chopped, plus extra for garnish
- 1 1/2 cups (360ml) heavy cream
- 1 1/2 cups (180g) freshly grated Parmesan cheese, plus extra for garnish
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Roast Garlic: Preheat oven to 375°F (190°C). Slice off the top 1/4 inch of the garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap tightly in foil, and roast for 35-45 minutes until very soft. Squeeze the roasted pulp from the skins into a bowl and discard skins.
- Cook Pasta: Cook fettuccine in well-salted water until al dente according to package directions. Before draining, reserve 1 cup (240ml) of starchy pasta water. Drain pasta and set aside.
- Create Sage Infusion: In a large skillet over medium-low heat, melt the butter. Add the squeezed roasted garlic pulp and chopped fresh sage leaves. Mash the garlic into the butter and sauté gently for 2-3 minutes to infuse flavors without browning the sage.
- Simmer Cream: Pour the heavy cream into the skillet and bring to a gentle simmer (do not boil hard) over low heat. Simmer for 5 minutes, allowing the sauce to thicken slightly.
- Incorporate Cheese: Remove the skillet completely from the heat source. Gradually add the grated Parmesan cheese, whisking continuously until the cheese fully melts and the sauce is smooth and creamy. Season with salt and pepper. Add reserved pasta water as needed to thin the sauce to desired consistency.
- Combine and Serve: Add the drained fettuccine to the skillet and gently toss with tongs until every strand is coated. Serve immediately, garnished with extra Parmesan and fresh sage leaves.
Notes
To keep the sauce from breaking or clumping, remove the skillet from heat before adding the cheese and whisk continuously. If the sauce does separate, add a splash of cold cream or pasta water while whisking vigorously to re-emulsify. Using freshly grated cheese instead of pre-grated is essential for a smooth texture, as anti-caking agents in pre-grated cheese can make the sauce grainy.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting, Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 750 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 65 g
- Saturated Fat: 40 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 180 mg
Keywords: alfredo, pasta, roasted garlic, sage, fettuccine, italian, comfort food, creamy sauce, dinner