Author Notes
Fresh fettuccine pasta tossed in a sweet caramelized roasted garlic and rosemary sauce. —Riley Wofford
Ingredients
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2
heads of garlic
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1 tablespoon
olive oil
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1/2 cup
balsamic vinegar
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1/4 cup
heavy cream
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2 tablespoons
chopped rosemary leaves
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2 tablespoons
chopped flat-leaf parsley
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1 teaspoon
sugar
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Kosher salt
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Freshly ground black pepper
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1 pound
fresh fettuccine pasta
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1 cup
grated Pecorino Romano cheese
Directions
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Preheat the oven to 475°F. Cut the heads of garlic in half crosswise and place on a sheet of aluminum foil. Drizzle the olive oil over the tops and fold the foil up around the garlic to seal. Roast for about 1 hour, until the garlic cloves are soft and lightly caramelized. Remove from the oven and let cool slightly.
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Remove the garlic from the foil and squeeze the cloves into a blender with the vinegar, heavy cream, rosemary, parsley, and sugar and blend until smooth. Season with salt and pepper, to taste. Pour the sauce into a large skillet and place over low heat.
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Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook for 4 to 5 minutes, until al dente. Using a slotted spoon, transfer the pasta to the skillet with the garlic sauce and toss gently to combine. Add the cheese and toss again to coat.
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