Can you believe that its October already?! When did that happen? We've been enjoying the cooler weather here, and Ladybug and I have been taking long walks through the neighborhood, playing at the park (which was a giant mud pit today, so we didn't do much playing) and trying to spend as much time as possible outside before it snows (oh my gosh, I can barely think about SNOW! I mean, the leaves haven't even started changing yet!
Do you buy your alfredo sauce in a jar, a packet of powder, or do you take the time to make it yourself? If you were like I was and think that making your own alfredo sauce is probably an expensive and time consuming task - then think again my friends! Making your own alfredo sauce is very simple, very cheap, and very delicious. This sauce is rich and creamy, and nothing like what comes pre-made. The roasted garlic adds a wonderful flavor to the sauce, AND your family will be vampire free for at least three days after eating all this garlic! :)
Roasted Garlic Alfredo Sauce
1 head of garlic
salt and pepper
5 tablespoons unsalted butter
1 shallot, minced (you could replace this with 1/4 cup of minced yellow onion if you want)
1 cup heavy cream
1 cup parmesan cheese
1/2 tsp salt
1/4 tsp pepper
Turn your oven on to 350 degrees.
Remove all the excess paper from the head of garlic, but leave the individual cloves wrapped.
Cut off the top 1/4 inch of the garlic head.
Drizzle a little olive oil on the garlic, sprinkle on some salt and pepper, and then rub it around in your hands to cover it all.
Wrap the garlic in foil, and bake for 50 minutes.
Remove the garlic from the oven and allow to cool slightly.
Remove each clove of garlic (they should just pop out when you squeeze it) and chop/smash them with your knife. You will want to make a kind of paste with them, so have fun!
In a medium saucepan, melt the butter.
Add the shallots and the garlic and saute until the shallots are tender.
Add the heavy cream and bring to a boil - cook until the sauce has reduced slightly, about 5 minutes.
Remove from the heat.
Stir in half of the parmesan cheese mixture, until it is melted.
At this point, if you are eating the sauce with pasta, you should pour the sauce over your cooked and hot pasta, tossing well. Sprinkle the pasta with the remaining cheese and season with salt and pepper.