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Roasted Garlic Fettuccine Alfredo

Total Time

Prep: 1 hour + cooling Cook: 15 min.


8 servings

This rich side of fettuccine with spinach in a garlic-wine sauce will dress up any simple entree.—Andrea Larson, Puyallup, Washington


  • 1 whole garlic bulb
  • 3 tablespoons olive oil, divided
  • 1 package (12 ounces) fettuccine
  • 1 shallot, chopped
  • 1 tablespoon butter
  • 1-1/2 cups heavy whipping cream
  • 3/4 cup white wine or chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup shredded Havarti cheese
  • 2 cups chopped fresh baby spinach
  • 1/2 cup shredded Parmesan cheese


  1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with 1 tablespoon oil. Wrap in heavy-duty foil. Bake at 400° for 40-45 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; set aside.
  2. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shallot in butter and remaining oil until tender. Stir in the cream, wine, salt and pepper; cook for 4-5 minutes. Add Havarti cheese; cook for 2-4 minutes or until sauce is thickened, stirring occasionally. Stir in spinach.
  3. Drain fettuccine; place in a large bowl. Add cream sauce and garlic; toss to coat. Sprinkle with Parmesan cheese.

Nutrition Facts

3/4 cup: 418 calories, 27g fat (14g saturated fat), 74mg cholesterol, 312mg sodium, 34g carbohydrate (2g sugars, 2g fiber), 11g protein.

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