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Rosemary & Garlic Infused Tagliatelle Alfredo

Course Main Course
Cuisine Italian
Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes
Servings 4


  • 4 quarts water
  • ¾ pound tagliatelle pasta
  • Salt 1 tablespoon for the pasta and to taste for the sauce
  • 1 cup ½ pound butter
  • 3 medium sized diced cloves of garlic
  • 3-4 sprigs of fresh rosemary you can also substitute for dried rosemary
  • 2 tablespoons flour
  • ½ cup milk
  • 1 ½ cups ⅓ pound grated parmesan
  • Freshly ground black pepper to garnish to taste


  1. Assemble all of your ingredients. Grate the parmesan if it is in block form, strip the rosemary leaves from their stems and finely chop the garlic if you have not done so already.
  2. Fill a large pot with water (about 4 quarts for the ¾ pound of dried pasta). Set it onto the stove and bring to the boil. Once boiling, add 1 tablespoon of salt. Pour in the dried pasta and allow to cook uncovered on high, until al dente, approximately 7-9 minutes. Once cooked, drain the pasta without rinsing it, and reserve the water.
  3. Now set a large sized skillet or pan onto a medium to low heat. Add in the butter.
  4. As the butter is melting in the skillet, add the rosemary and garlic to the pan, keeping the heat on medium low. Allow the rosemary and garlic to fry gently in the butter for about 10-12 seconds, stirring with a spatula to prevent the butter singing.
  5. As soon as the garlic shows signs of beginning to brown in places, add in the flour, stirring it into the butter. Immediately pour in the milk, and stir well to combine and avoid lumps.
  6. Now add in 1 cup of pasta water, stirring it in to combine. Then add in about a third of the grated parmesan, stirring to combine. Add the rest of the parmesan in two more batches, stirring continuously to ensure smoothness. If you find that the Alfredo sauce is too thick, you can add in a little extra pasta water to thin it.
  7. Lastly, transfer the cooked pasta into the sauce and toss gentle (tongs work well for this) to coat. Once again, if at this point you feel that the sauce needs thinning, you can add in a further small quantity of the reserved pasta water.
  8. Serve immediately, topped with freshly ground black pepper and a fresh rosemary sprig for garnish.