Roasted Garlic Alfredo

In the magical world of food, the littlest tweak can take an ingredient from good to amazing. With a little bit of heat, butter goes from boring and pale to golden brown with deep, nutty flavor. A drizzle of olive oil, a sprinkle of salt, and a quick roast in the oven turns veggies from limp and plain to tender and flavorful. Caramelizing raw onions morphs them into sweet, buttery, onion gold. When it comes to the magic of cooking, wonders never cease. With just a little bit of love, we can take something we like and transform it into something we love.

One beautiful example of this is roasted garlic. We all like garlic, and that’s why we love roasted garlic. It’s so sweet and delicious, with an intoxicating flavor that permeates through whatever food is lucky enough to be graced by its presence. Roasted garlic has that familiar flavor you love plus a layer of sweet depth that only roasting it can give. There is no better way to describe it than beautiful.

I’ve been racking my brain to discover the perfect way to utilize the potent powers of roasted garlic. When a strong craving for Fettuccine Alfredo hit me, the answer became obvious: Roasted Garlic Alfredo. I love, love, love traditional Alfredo sauce, and I make a pretty mean Alfredo, if I may be so bold as to say so. The only way it could possibly be better is with some wonderful roasted garlic.

Let me tell you what this sauce is: creamy, cheesy, rich, and caressed by that sweet, sweet roasted garlic. It’s the perfect thickness, not soupy like some Alfredos can be. Tangy, salty Parmesan cheese and that heavenly garlic make this the most flavorful Alfredo sauce I’ve ever had. It is my favorite Alfredo ever, hands down. And yes, Olive Garden, that means I like it even better than yours.

Now let me tell you what this sauce isn’t: average. It is so indulgent and heavenly that you will savor every last bite. You will soak each piece of pasta in this sauce, but it will never be enough. You’ll long to bathe in it instead, to indulge every moment of every day. But this is a special occasion Alfredo sauce, something that needs to be savored.

A Few Tips Before You Get Cooking:

  1. The key to making this sauce nice and thick is letting the cream thicken while it simmers and using shredded cheese. Do not use grated or skip the simmering.
  2. Use multigrain or whole wheat pasta. It’s heartier and has a better bite than white pasta, plus it’s so full of nutritional benefits like protein and fiber. If you’re going to indulge in pasta, you should at least make this easy, healthy switch.
  3. Roast the garlic earlier in the day so when you’re ready for dinner, you can just throw the sauce together and eat.
  4. Garnish with fresh parsley or basil for a splash of color.
  5. I love to serve alfredo pasta with broccoli. It compliments the alfredo sauce very well and balances the meal with awesome vegetable nutrition!
  6. Add chicken or sausage if you’ve got a big meat-eater at your dinner table.

Roasted Garlic Alfredo Sauce
By the Smart Cookie Cook

Makes enough sauce for 1 1lb. pasta


  • 1 bulb garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/2 stick butter
  • 2 cups heavy cream
  • 1 cup shredded Parmesan cheese (not grated)


  1. Preheat oven to 400 degrees. Cut the very top of the garlic bulb off so that all of the cloves are exposed. Place on a piece of aluminum foil on top of a baking sheet. Drizzle the bulb with olive oil, salt, and pepper. Form the aluminum foil like a cup around the garlic, leaving the top exposed. Roast for 30 minutes or until soft and tender.
  2. When the garlic is cool enough to touch, you should be able to easily squeeze the cloves out of the skin. Chop the roasted garlic as finely as possible. Set aside.
  3. In a large sauce pan over medium-low heat, melt the butter. Whisk in the butter and cook until sauce begins to simmer and thickens slightly, whisking occasionally to make sure it does not burn. Whisk in the cheese and continue whisking until completely melted. Stir in the garlic and taste test. You can add more cheese to thicken or more cream to thin, keeping in mind it will thicken slightly as it cools.
  4. Pour over pasta and serve.

Posted in Dinner, Italian, Pasta, The Smart Cookie Cook and tagged , , , , , .

Colleen Bierstine


  1. Wow, you had me at roasted garlic and then lost me at alfredo. I’m sure it is delicious but I have an aversion to all things creamy?!

      • That sounds much better. I don’t know how it is possible but mayo, any creamy version of salad dressings, etc. just don’t taste good to me. If you’ve read any of my blog, you know I’m not as sane as most folks!

  2. If this is anything like your normal Alfredo sauce then it’s probably incredible!

  3. Two of my best italian friends together-Alfredo and Garlic-yum! I will gladly dig into a plate of this and I will need to try some whole wheat pasta. I wish you lived next door, so I could come over for lunch!

  4. Man this looks super good. Roasted garlic always catches my eye. Putting it in alfredo is pure genius. My sis in law would gobble this up in two shakes.

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