Spaghetti Alfredo With Roasted Garlic, Basil and Parmigiano
ingredients
Spaghetti Alfredo With Roasted Garlic, Basil and Parmigiano
- 6 Oz Spaghetti
- 12 Oz Heavy Cream
- 5 Oz Butter
- 2/3 Cup Pecorino Romano Cheese
- 1 Tbsp Roasted, Sliced Garlic in Extra Virgin Olive Oil
- Salt and Pepper To Taste
- 8 Leaves Basil
- Shave Parmigiano Reggiano as Needed
prep
Roasted Garlic Directions:
1. Slice garlic and cook in extra virgin olive oil until golden brown and caramelized.
2. Cool the mixture and reserve it in the oil until needed.
Directions:
1. Cool spaghetti for 8 minutes in the water it was cooked in.
2. In a large saucepan, heat and reduce the cream and butter, then add the roasted garlic and salt and pepper to taste.
3. Add drained spaghetti to the saucepan with the cream mixture and cook for one more minute so that the pasta absorbs a bit more of the sauce.
4. Finish the pasta with basil and Pecorino.
5. Toss the pasta, then twist it for presentation and serve.
