From the Cook
From the Cook
From the Cook
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Roasted Garlic Alfredo Penne with Burrata
Instructions
1
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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
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Cook penne in salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
3
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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
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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
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Toss in cooked penne along with a splash of reserved pasta water. Stir until pasta is coated evenly.
8
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Serve hot, topped with burrata and extra black pepper if desired.
My Calorie Intake
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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.
Recipe Facts
Diet at a Glance
Vegetarian
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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