Roasted Garlic Asiago Fettuccine

Ingredients

1. 1 bulb of garlic
2. 2 tsp olive oil
3. 1 lb dry fettuccine
4. 1-2 Tbsp olive oil
5. 1/2 small Vidalia onion
6. 2 cups heavy whipping cream
7. 1 1/2 cups freshly grated Asiago Cheese
8. Salt
9. 1/4-1/2 cup pine nuts
10. Parsley to garnish

Instructions

1. Roasted garlic:
2. Preheat oven to 400.
3. Cut off tips from garlic cloves still on the bulb (leave skin on) and place them on an aluminum foil square that you can wrap it in. Drizzle some olive oil on the garlic bulb. Wrap it in aluminum foil. Place wrapped garlic on the baking sheet.
4. Bake garlic for 25-30 minutes, depending on the size of the bulb.
5. Take out of the oven and set aside to cool down.
6. Pasta:
7. Cook pasta according to the package instructions, drain off water and set aside.
8. In a medium pot, heat up oil over medium heat.
9. Add sliced onion and saute until golden.
10. Take out all the roasted garlic from the skin and add it to the pot. Stir and slowly start adding heavy whipping cream, keep stirring slowly.
11. Grate Asiago cheese and add it to the cream once cream is heated through. Keep stirring until the cheese is melted.
12. Add salt to taste.
13. Add pasta to the sauce and mix well.
14. Top pasta off with pine nuts and parsley when ready to serve.

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