A classic comfort food favorite, this roasted garlic fettuccine alfredo is downright sultry. Finely chopped broccoli is added in for a bit of extra nutrition amidst all that cream. It’s the perfect date night meal!
And I do feel like I’m a certified expert on authentic alfredos because I spent, oh, my whole adolescence terrified of tomato sauce, which means that I’ve ordered enough restaurant-style fettuccine alfredo for an entire lifetime.
The bad, the good, the ugly, and the really really really good.
So I can say with very confident authority that this alfredo sauce tastes like it was delivered directly from the only Italian restaurant in NYC worth eating at (in my opinion). A restaurant so old school/classic/true-to-its-roots that it doesn’t even have a website.
I kid you not.
The secret to a great alfredo?
Keeping. It. Simple.
Heavy cream, parmesan, and butter are all you truly need.
But you can be like me and mess with perfection by adding roasted garlic and making it even more perfect. That’s fine, too.
Also, because I’m a mom and serving my kid some beige on beige on cream just doesn’t do it for me, I added some finely chopped broccoli into the alfredo mix. It has a very mild flavor and its leaves soak up the cream into every one of their crevices so that you get little bursts in every bite.
My proud momma moment was when Remy sucked the broccoli and sauce off each noodle, leaving the pasta behind. That kid sure loves her veggies, and I plan on enjoying it while it lasts.
- 1 head of garlic, cut in half widthwise
- olive oil, for drizzling
- 1½ cups heavy cream
- 2 tbsp unsalted butter
- 1 lb fresh fettuccine pasta
- 1 lb broccoli florets, cut into very small pieces
- 1½ oz parmesan cheese, grated
- Heat oven to 400F.
- Place each garlic head half in the center of a piece of aluminum foil, drizzle with olive oil, and then cover with the foil. Roast for 30-40 minutes, or until cloves are caramelized and tender. Remove from the oven and pop the cloves out of their skin, placing them in a small bowl.
- Meanwhile, heat 1 cup of the heavy cream in a medium pot with the butter. Bring to a simmer over medium heat. Once simmering, reduce the heat to low and cook for 12-15 minutes, or until reduced to ½ cup. Remove from the heat and stir in the remaining heavy cream, ½ tsp salt and black pepper, to taste.
- Mash the roasted garlic with 1-2 tbsp of the alfredo sauce to form a smooth paste. Whisk into the roasted garlic paste into the alfredo sauce.
- Bring a large pot of salted water to a boil. Cook the pasta until just shy of al dente, adding in the broccoli during the last minute of cooking. Reserve ¼ cup of pasta cooking water and then drain the pasta and broccoli.
- Bring the cream mixture back to a simmer, then stir in the pasta and parmesan cheese. Cook over low heat, using tongs to toss the pasta in the sauce, cooking just until the sauce thickens and starts to cling to the pasta. Stir in reserved pasta cooking water. Divide pasta among four serving bowls, tossing just before serving to reincorporate the sauce with the pasta. Serve warm.