Description
A celebration of comfort food, this Roasted Garlic Asiago Fettuccine brings warmth and joy to your table with its rich flavors and creamy sauce.
Ingredients
Scale
- 1 bulb of garlic
- 2 tsp olive oil (for roasting)
- 1 lb uncooked fettuccine
- 1–2 Tbsp olive oil (for sautéing)
- 1/2 small Vidalia onion (sliced)
- 2 cups heavy whipping cream
- 1 1/2 cups freshly grated Asiago cheese
- Salt (to taste)
- 1/4–1/2 cup pine nuts (optional, for topping)
- Parsley (to garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the garlic by cutting off the tips of the cloves, leaving the skin on. Drizzle with olive oil, wrap in foil, and place on a baking sheet.
- Bake the garlic for 40-45 minutes until tender and fragrant. Once done, set aside to cool.
- Cook the fettuccine according to package instructions, drain, and set aside.
- Heat 1-2 tablespoons of olive oil in a medium pot over medium heat. Add the sliced onion and sauté until golden, about 5-7 minutes.
- Squeeze out the roasted garlic cloves into the pot and stir to combine.
- Pour in the heavy whipping cream and gently stir until heated through.
- Add the freshly grated Asiago cheese, continuing to stir until melted and creamy. Season with salt to taste.
- Toss the cooked fettuccine into the sauce, ensuring it’s well coated.
- Serve topped with toasted pine nuts and a sprinkle of fresh parsley.
Notes
Roasting pine nuts enhances their flavor. For a vegetarian option, skip the pine nuts or substitute with pumpkin seeds.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 70mg