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Rao's Copycat Roasted Garlic Alfredo

1h
Serves 32
facebook.com

Rao's Copycat Roasted Garlic Alfredo

facebook.com
1h
Serves 32

Directions

  1. 1Slice the top off of the whole garlic bulbs.
  2. 2Place the bulbs in a ramekin and drizzle with olive oil.
  3. 3Roast in an oven at 400 degrees Fahrenheit until lightly golden and soft.
  4. 4Squeeze the roasted garlic out of the skin and mash into a smooth paste.
  5. 5Melt the unsalted butter in a pot over medium-low heat.
  6. 6Add heavy cream and milk to the butter and bring to a gentle simmer.
  7. 7Whisk in the roasted garlic paste until smooth.
  8. 8Lower the heat and gradually whisk in the grated parmesan cheese.
  9. 9Add the sugar and white pepper, whisking to combine.
  10. 10Taste the sauce and add salt as needed.
  11. 11Let the sauce simmer over low heat until it thickens.
  12. 12Remove from heat and whisk in the extra virgin olive oil.

Ingredients

  • 2 whole garlic bulbs
  • 10 g olive oil
  • 60 g unsalted butter
  • 600 g heavy cream
  • 120 g whole milk
  • 120 g parmesan cheese, very finely grated
  • 6 g kosher salt
  • 0.5 g white pepper
  • 2 g sugar
  • 15 g extra virgin olive oil

Equipment

kniferamekinpotwhiskgrater

Tips

  • Grate the Parmesan as fine as you can; a microplane works best to prevent clumping.
  • Keep the heat low once the cheese is added to prevent breaking the sauce.
  • White pepper is preferred over black to keep the sauce light-colored and provide a smoother heat.
  • The sugar is used to balance the salt and round out the garlic flavor, not to sweeten the dish.
  • If the sauce thickens too much when reheating, warm it on low heat with a small splash of milk.

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