Classic Pasta Alfredo with Roasted Garlic Butter
A little twist on the classic Pasta Alfredo, this simple pasta dish packs a real punch! Traditionally Pasta Alfredo is Fettuccine cooked in salted boiling water and finished with salted butter, aged Parmigiano Reggiano and a little pasta water (no cream!). To take this dish to a different level, I replace the salted butter with my Roasted Garlic Butter. Give it a go, this is next level and a nice quick and simple recipe too :)
If you cant get Fettuccine then feel free to use Tagliatelle, technically they are very similar but tagliatelle is a little wider. You can also add sliced char-grilled chicken breast to this dish, a nice addition, not traditional but you will find it in American Italian restaurants as a Chicken Alfredo.
Fettuccine or Tagliatelle Pasta
Aged Parmigiano Reggiano (look for min 24 month)
Finely Chopped Parsley (to finish)
This dish is very simple to make and pretty much most of the work is at the end of the pasta cooking. Firstly you need to make the Roasted Garlic Butter and chill this down in the fridge to set.
Once set, take your Roasted Garlic Butter out of the fridge and cut several portions from the roll of butter, you want 2-3 generous slices per portion of pasta. Set these aside to come up to room temperature, meanwhile cook your Fettuccine or Tagliatelle in a large pan, and add a tbsp of rock salt to the cooking water. Whilst the pasta is cooking finely grate a good amount of aged Parmigiano Reggiano (a good 2 handfuls per portion of pasta).
Once the pasta is ready, reserve a little of the salty pasta water, then drain your pasta. Return the pan and pasta to a low heat, and add in your Roasted Garlic Butter toss and melt this into the pasta, then add a little pasta water to loosen things up. Once the butter has melted and the pasta is coated well, slowly start adding handfuls of finely grated Parmigiano Reggiano, stirring into the pasta, add a little more pasta water, and continue to stir the pasta until you get a creamy sauce that clings to the pasta.
Serve immediately, with a little more finely grated Parmigiano Reggiano and some finely chopped parsley.