Ingredients:

  • 450 g red bell peppers
  • 1 whole head garlic
  • 30 g olive oil
  • 3 g salt
  • 57 g unsalted butter
  • 360 g heavy cream
  • 100 g Parmesan cheese
  • 1 g black pepper
  • 340 g fettuccine pasta
  • 120 g pasta water

Instructions:

  1. Preheat your oven to 400°F (200°C). Note: This high heat is what creates the charred edges on the peppers.
  2. Slice the tops off the garlic head to expose the cloves and place it on a baking sheet.
  3. De seed the peppers and place them cut side down on the same sheet.
  4. Drizzle both the garlic and peppers with olive oil and a pinch of salt.
  5. Roast for 30-40 minutes until the pepper skins are charred and garlic is soft.
  6. Squeeze the roasted garlic cloves out of their skins and place them into a blender.
  7. Add the roasted red peppers to the blender and blend until completely smooth. Note: Ensure no large chunks remain for a velvety finish.
  8. In a large skillet over medium heat, melt the butter until it starts foaming.
  9. Stir in the blended pepper garlic mixture.
  10. Slowly pour in the heavy cream, simmering for 5 minutes until the sauce thickens slightly.
  11. Stir in the grated Parmesan until fully melted.
  12. Fold in the al dente fettuccine and add pasta water as needed until the sauce reaches a velvety consistency.