This fettuccine dish is made with a creamy sauce that features roasted garlic and Asiago cheese served with pine nuts and parsley.
Course dinner, Main Course
Cuisine American, Italian
Keyword Asiago, fettuccine, pasta, roasted garlic
Prep Time 5minutes
Cook Time 45minutes
Total Time 50minutes
Author Lyuba Brooke
1bulb of garlic
1/2small Vidalia onion
2cupsheavy whipping cream
1 1/2cupsfreshly grated Asiago Cheese
Parsley to garnish
Preheat oven to 400.
Cut off tips from garlic cloves still on the bulb (leave skin on) and place them on an aluminum foil square that you can wrap it in. Drizzle some olive oil on the garlic bulb. Wrap it in aluminum foil. Place wrapped garlic on the baking sheet.
Bake garlic for 25-30 minutes, depending on the size of the bulb.
Take out of the oven and set aside to cool down.
Cook pasta according to the package instructions, drain off water and set aside.
In a medium pot, heat up oil over medium heat.
Add sliced onion and saute until golden.
Take out all the roasted garlic from the skin and add it to the pot. Stir and slowly start adding heavy whipping cream, keep stirring slowly.
Grate Asiago cheese and add it to the cream once cream is heated through. Keep stirring until the cheese is melted.
Add salt to taste.
Add pasta to the sauce and mix well.
Top pasta off with pine nuts and parsley when ready to serve.
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.