Fettuccine Alfredo
Serves: 5
Destiney Bartoletti
1 January 1970
Based on User reviews:
48
Spice
58
Sweetness
43
Sourness
32
mins
Prep time (avg)
4
Difficulty
Ingredients:
1
Salt1
Pepper230 g
Fettuccine1 cup
Chicken Stock1 cup
Half-And-Half (non-fat)1 cup
Grated ParmesanDirections:
1
Preheat the oven to 450 degrees F
2
Fill a 4-quart pot with water and bring to a boil
3
Season water with salt
4
Cut the first 1/2-inch off the top of the heads of garlic to expose all of the cloves
5
Place garlic heads in the center of a piece of aluminum foil
6
Sprinkle exposed cloves with salt and pepper, mist with olive oil spray, and then wrap up in aluminum foil
7
Roast for 45 minutes, and then allow to cool
8
Cook pasta according to package directions until al dente
9
Meanwhile, squeeze cooled roasted garlic cloves into a small saucepan, add chicken stock, and heat over medium heat
10
With an immersion blender, puree garlic and stock
11
Simmer until reduced by half
12
Add half-and-half and simmer until thick
13
Add Parmesan and blend again with the immersion blender
14
Taste and adjust seasoning with salt and pepper
15
Add noodles to pan with sauce and toss to coat
16
Divide pasta among plates and garnish with parsley