Roasted Garlic Alfredo Sauce

5 from 1 vote

This Roasted Garlic Alfredo Sauce is made with homemade roasted garlic, heavy cream, butter, and pecorino romano cheese for a rich and flavorful sauce that pairs perfectly with pasta. It's made without flour and can also be used on pizza, chicken, and vegetables.

Yield: Approximately 1 cup of sauce

Course Sauces

Cuisine Italian

Prep Time 10

Cook Time 50

Total Time 1

Servings servings (¼ cup each)

Calories 425kcal

Author Ashley Petrie, RDN, LDN

Equipment

Small saucepan
Whisk
Aluminum foil

Ingredients

Roasted Garlic Ingredients

1 head garlic
1 tablespoon extra virgin olive oil

Alfredo Sauce Ingredients

4 tablespoons unsalted butter
1 cup heavy cream
¼ teaspoon kosher salt
⅛ teaspoon black pepper
1 cup grated pecorino romano cheese

Instructions

For the Roasted Garlic

Preheat oven to 400℉. Peel and discard the papery outer layers of the garlic head.
1 head garlic
Cut about half an inch from the top of the garlic head to expose the cloves. Place the garlic head on a piece of aluminum foil and drizzle the olive oil evenly over the top.
1 tablespoon extra virgin olive oil
Cover the garlic with the aluminum foil and roast it for 40-45 minutes, or until the cloves are soft and lightly browned. Allow the roasted garlic to cool for a few minutes before squeezing the cloves into a small bowl.

For the Alfredo Sauce

In a small saucepan, melt the butter over medium-low heat. Add the heavy cream to the melted butter and bring it to a gentle simmer. Simmer the sauce, whisking frequently, for about 5 minutes.
4 tablespoons unsalted butter, 1 cup heavy cream
Add the roasted garlic cloves, kosher salt, and black pepper to the saucepan and continue whisking for another 1-2 minutes.
¼ teaspoon kosher salt, ⅛ teaspoon black pepper
Remove the saucepan from the heat and gradually whisk in the grated pecorino romano cheese until the sauce becomes smooth.
1 cup grated pecorino romano cheese
Serve the roasted garlic alfredo sauce immediately over cooked pasta. Enjoy!

Notes

Quick Tip: If you prefer a thinner sauce, you can adjust the consistency by adding a small amount of pasta cooking water, milk, or additional cream. For a thicker sauce, simmer for a few extra minutes or add more grated cheese.
Storage: Store leftover alfredo sauce in the refrigerator for up to 4 days or freeze for up to 3 months. Note that freezing the sauce may result in textural and consistency changes.
Make Ahead: Roast the garlic ahead of time and store it in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Nutrition

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