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These Carbs Don't Count
These Carbs Don't CountVerified

May 13, 2025

12 Ingredients
MEDIUM

This Roasted Garlic Alfredo Penne with Burrata is creamy, comforting, and elevated with rich roasted garlic. An entire head of garlic is oven-roasted until caramelized, then mashed into a buttery Alfredo sauce made with heavy cream, Parmesan, and Fontina cheese. Penne pasta is tossed in the sauce and finished with burrata for a luxurious finish. This dish is simple yet decadent—a cheesy dream with a deep garlic flavor perfect for any pasta lover.

Roasted Garlic Alfredo Penne with Burrata
Roasted Garlic Alfredo Penne with Burrata
Roasted Garlic Alfredo Penne with Burrata
Roasted Garlic Alfredo Penne with Burrata cover
From the Cook
From the Cook
From the Cook
1/4

Roasted Garlic Alfredo Penne with Burrata

By
These Carbs Don't Count
These Carbs Don't CountVerified

Ingredients

plates
Milk and 5 other allergens identified

Instructions

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Instructions

1
|
Preheat oven to 450°F (230°C). Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 1 hour until golden and soft.
2
|
Cook penne in salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
3
|
In a skillet, melt butter over medium heat. Squeeze roasted garlic into the pan and mash to combine.
4
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Cook mashed garlic in butter until fragrant.
5
|
Pour in heavy cream and bring to a gentle simmer. Season with salt and pepper.
6
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Add Parmesan and Fontina cheese. Stir until smooth and creamy.
7
|
Toss in cooked penne along with a splash of reserved pasta water. Stir until pasta is coated evenly.
8
|
Serve hot, topped with burrata and extra black pepper if desired.
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Tips & Tricks (5)

  • Roasted Garlic Technique 🧄
    Wrap the entire garlic head in aluminum foil with a drizzle of olive oil to ensure even, caramelized roasting without burning.
  • Pasta Water Magic 💧
    Always reserve 1 cup of starchy pasta water before draining; this liquid gold helps emulsify and thicken your Alfredo sauce perfectly.
  • Cheese Melting Mastery 🧀
    Grate Parmesan and Fontina cheeses fresh and add them off the direct heat to prevent seizing and ensure a smooth, creamy sauce.
  • Burrata Placement Perfection 🍽️
    Add torn burrata as the final step, allowing the residual heat to slightly melt the cheese without completely breaking down its delicate texture.
  • Cream Temperature Control 🥄
    Warm your heavy cream slightly before adding to the sauce to prevent curdling and ensure a silky, stable emulsion.

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About the Cook

These Carbs Don't Count

These Carbs Don't Count

Verified

Hi! I’m Angela and if you’re reading this you probably love carbs & pasta and you’ve come to the right place. I’m so excited to share delicious recipes, cooking tips, gluten free life & restaurant recs! Welcome carbies and subscribe for more content! Link above :)

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