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Roasted Garlic Alfredo Penne with Burrata
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
By
These Carbs Don't CountIngredients
Instructions
- Step 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.
- Step 2
Cook penne in salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
- Step 3
In a skillet, melt butter over medium heat. Squeeze roasted garlic into the pan and mash to combine.
- Step 4
Cook mashed garlic in butter until fragrant.
- Step 5
Pour in heavy cream and bring to a gentle simmer. Season with salt and pepper.
- Step 6
Add Parmesan and Fontina cheese. Stir until smooth and creamy.
- Step 7
Toss in cooked penne along with a splash of reserved pasta water. Stir until pasta is coated evenly.
- Step 8
Serve hot, topped with burrata and extra black pepper if desired.
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Per serving
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