Smoked Garlic Fettucine Alfredo

Fettucine is a simple dish perfectly suited to being a quick and easy dinner. Don't have smoked garlic on hand? Use roasted garlic instead. Smoked or roasted, the garlic flavor in this easy dish is mellowed out and lush. Don't like garlic? Leave it out. No biggie.

Whether you smoke or roast your garlic, the prep is the same. Taking a whole head of garlic, cut the very top off the head, just exposing the meat of the garlic cloves. Wrap the bottom of the head with foil, leaving the cut surface exposed. Drizzle olive oil over the surface and either pop into the smoker along with whatever else you're smoking that day or into the oven with whatever you're roasting that day. Simple!

Now about that fettucine. I didn't use the traditional fettucine noodle because I didn't have the gluten-free version on hand. Just about any good noodle or pasta shape works well. Come on, it's the rich and creamy, cheesy and buttery sauce that's the star of this show. Along with smoked garlic, of course!

Smoked Garlic Fettucine Alfredo

• 1 pound fettucini noodles or other pasta - I used penne (gluten-free, of course) - cooked al dente and drained
• 4 T unsalted butter
• 1 C heavy cream
• 1 head smoked (or roasted) garlic (see method below)
• 1/2 t kosher salt
• freshly ground pepper to taste
• 2 C freshly grated parmesan - use the GOOD stuff!

Squeeze the soft smoked (or roasted) garlic from the head of garlic into a small bowl. Add the salt and pepper and use a fork to mash it all into a paste. Set aside.

In a saucepan, warm butter and cream together over low heat until the butter is melted. Add the garlic paste and whisk until combined. Let simmer gently while you cook the pasta.

When the pasta is done, drain well and pour it into a large bowl. Add half the parmesan, the sauce, and gently toss. Add the rest of the cheese and toss gently again.

Serve by itself with a green salad or topped with grilled chicken and portobello mushrooms.

Smoked or roasted garlic: Slice the top of a head of garlic, exposing the cloves. Wrap the bottom with foil, drizzle with olive oil. 

Smoke at 225 degrees (in your smoker) along with whatever else you're smoking at the time. I regularly smoke several meats, onions, tomatoes, garlic and other veggies for later use. I make the most of firing up the smoker! And I do several heads of garlic at a time. Wrap the heads in foil completely when done. Stores in the fridge for a week or so. Or you can separate the cloves and freeze in a small freezer bag.

or

In the oven, roast at 400 degrees about 20-30 minutes or until the center is soft. Wrap completely in foil until ready to use. Stores in the fridge for a week or so. Or you can separate the cloves and freeze in a small freezer bag.