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Roasted garlic & prosciutto alfredo

Ingredients

  • 1-2 bulbs of garlic
  • 1 pack prosciutto
  • 1/2 - 1 pint of heavy cream
  • Some good quality Parmesan cheese, grated
  • Olive oil and butter
  • Black pepper
  • Sea salt
  • Fettuccine or tagliatele

Instructions

Take as much of the outer layers of skin off the garlic bulb as you can, then slice it across the top so the majority of the cloves have been exposed. Place into a small oven safe dish that has a lid (casserole or similar) and drizzle with olive oil and a pinch of sea salt. Put the lid on a bake in the over at 325F for an hour.

When done, remove from oven and place on a plate to allow to cool. Once cool enough to handle, you should be able to easily squeeze out the cloves.

Heat olive oil and butter (about 1tbsp of each) in a large saute pan. Once the butter is melted, add the roasted garlic cloves and prosciutto (tear it up into smaller pieces). Fry until the prosciutto is fragrant and changing color a little. Now add the heavy cream and bring the temperature up high until it starts to bubble. You want to keep it this way until it has reduced down to a thicker sauce; just watch it doesn’t boil over.

Once the sauce has thickened up add the Parmesan and stir it in until melted. Taste and season as required (you may not need any salt as the prosciutto and Parmesan already have quite a lot).

You’ll want to cook the pasta alongside the making of the sauce so that at the end you can bring it all together and serve.

Nutrition

Estimated, per serving

  • Servings: 4
  • Serving size: ~1.5 cups pasta and sauce
  • Calories: 897
  • Protein: 27 g
  • Carbs: 92 g
  • Fat: 46 g
  • Saturated fat: 27 g
  • Fiber: 3 g
  • Total sugar: 3 g
  • Sodium: 882 mg