Garlic Fettuccine Alfredo

Preheat oven to 400°F. Peel off the outer skin of one head of garlic, leaving the skin on the individual cloves. You can roast multiple heads at one time, but for this recipe you'll only need one. Cut 1/4 to 1/2-inch off the tops off of the cloves with a sharp knife so that you can see the individual cloves.

Place the head of garlic on a square piece of tinfoil and drizzle with olive oil. With clean fingers, massage the olive oil into the tops of the garlic cloves. Wrap aluminum foil around the head of garlic so that it is completely encased. You can either wrap multiple heads of garlic in one piece of foil or individually.

Place the wrapped head(s) of garlic on a baking sheet. Bake for 30 minutes, or until cloves are tender when lightly squeezed. Set aside to cool enough to be handled. Remove the cloves of garlic by gently squeezing them from the skins and place into a small bowl. With a fork, mash the cloves.

Bring 4-6 quarts of salted water to a rolling boil in large pot. Place the fettuccine noodles and cook to "al dente" about 12 minutes. While the pasta cooks, make the Alfredo sauce.

In a small saucepan, on low to medium heat, melt the butter. Add 1 ¾ cups heavy cream  and roasted garlic, and heat to very warm, but DO NOT boil.

Mix the Parmesan cheese, salt and pepper, whisking constantly until cheese has melted.

To thicken the sauce, mix 1 tablespoon of flour with the remaining heavy cream (1/4 cup)in a small bowl. Add the cream/flour mixture to the saucepan, stirring and heating until mixture thickens.

Remove from heat, toss over the drained fettuccine noodles to completely coat and serve topped with additional cracked black pepper and chopped parsley.