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.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 2 plates

Calories: 1,457 kcal per serving

Ingredients

½ lb - penne pasta
Salt
1 head - garlic
Olive oil
4 tablespoons - butter
1 cup - heavy cream
Salt
Black pepper
½ cup - grated Parmesan cheese
¼ cup - grated Fontina cheese
1 ball - burrata cheese
Reserved pasta water

Instructions

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.
Cook penne in salted boiling water until al dente. Reserve 1 cup of pasta water and drain.
In a skillet, melt butter over medium heat. Squeeze roasted garlic into the pan and mash to combine.
Cook mashed garlic in butter until fragrant.
Pour in heavy cream and bring to a gentle simmer. Season with salt and pepper.
Add Parmesan and Fontina cheese. Stir until smooth and creamy.
Toss in cooked penne along with a splash of reserved pasta water. Stir until pasta is coated evenly.
Serve hot, topped with burrata and extra black pepper if desired.

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