Roasted Garlic Bucatini Alfredo Recipe | Cook Like A Private Chef

Bucatini is what spaghetti wishes she was

Jul 25, 2024

NOTE: Along with my weekly day in the life private chef videos, I will be posting at least 1 Private Chef “sub-recipe” for my free subscribers every week. And don’t worry! I’ll still be posting free non-private chef related recipes too.

This week’s FREE recipe is the Quick Marinara for this Smoked Mozzarella Chicken Parm.

This isn’t your Italian grandma’s recipe (it’s better).

Just kidding, I would never disrespect grammy like that, but really, this isn’t a traditional alfredo, but it’s d*mn good.

First, here are some tips to get the perfect cream sauce everytime no matter the recipe (including how to fix a broken alfredo sauce):

Heat is not your friend! Always make a white cream sauce on a low-medium heat. If you don’t, you risk curdling your dairy
Cook your pasta before you start the sauce: When making a red sauce, you can get away with boiling the pasta whenever you want because red sauces need time to simmer, but when making an alfredo, you want to have the pasta water and noodles on deck especially for this recipe
Season with dried herbs or chili flakes at the same time that you saute your aromatics (onion, garlic, shallots, etc). This is called ‘blooming’ your seasonings. It awakens and rehydrates them as your fry them in the oil and butter, making them more flavorful
Never add in cold cream. Always add in room temp, or even better warm, and pour it in slowly, while constantly stirring.
Turn off the heat before adding in cheese. At this point your sauce is hot enough to melt the cheese!
HOW TO FIX A BROKEN CREAM SAUCE:
- Kinda broken: Vigorously whisk in room temp water in intervals until fixed
- Completely broken: Add equal parts water and oil whisking until fixed
- But my absolute fav way is to just throw it in the blender lol

And per usual, comment if you have any questions and I’ll answer them ASAP!

Okay now let’s get into the recipe:

Roasted Garlic Bucatini Alfredo Full Recipe:

Servings: 4

Ingredients- Any brands listed are NOT sponsored!!

16 oz (1 standard package) bucatini pasta I use Central Markets brand because it has only 1 ingredient, which I find is the best type of pasta to buy
2 tbsp unsalted butter
2 tbsp olive oil
2 tbsp shallots, minced (1/2 shallot)
1 head of garlic
4 cups heavy cream
fresh parsley, chopped
1/2 cup italian cheese of choice, shredded I used Sartori’s rosemary asiago
salt and pepper to taste

Instructions:

Roast the garlic head
1. Preheat oven to 400°F (200°C). Place a head of garlic on a piece of parchment paper.
2. Cut off the top of the garlic head to expose the cloves. Drizzle olive oil (1-2 teaspoons) over the cloves and sprinkle on salt + pepper.
3. Wrap the garlic in parchment paper, then tightly in aluminum foil. Roast in the oven for 40-45 minutes until cloves are tender.
Add dried bucatini noodles to boiling water for 8 minutes, reserve 1/3 cup pasta water, and drain
In a skillet on low to medium heat, melt butter and add in olive oil
Once bubbling, add in shallots and a little salt and pepper. Saute until fragrant.
Deglaze by adding in pasta water, stirring until the liquid simmers consistently.
Squeeze the head of garlic upside down to extract the garlic cloves from the head, directly into the skillet. Stir until garlic bits are well incorporated.
Slowly pour in heavy cream, mixing as you do until everything is well combined.
Toss in cooked bucatini and parsley. Season with more salt and pepper to taste
Enjoy while warm with the Smoked Mozzarella Chicken Parm or on its own!