Instructions
- Preheat oven to 400°F (200°C). Cut the top off the head of Garlic, drizzle with Olive Oil, wrap in foil, and roast for 45-60 minutes, or until soft and caramelized.
- Cook Spaghetti according to package directions until al dente. Drain well.
- In a large bowl, toss the cooked Spaghetti with Olive Oil, Italian Seasoning, Salt, and Black Pepper until evenly coated.
- Spread the Spaghetti in a single layer on a baking sheet.
- Bake at 375°F (190°C) for 20-25 minutes, flipping halfway through, until golden brown and crispy.
- While the Spaghetti is baking, prepare the Alfredo Dip. Squeeze the roasted Garlic cloves out of their skins into a small saucepan.
- Add Butter to the saucepan and mash the Garlic into the Butter. Add White Wine and simmer for 2-3 minutes, allowing the alcohol to evaporate.
- Pour in Heavy Cream and bring to a simmer, stirring occasionally.
- Reduce heat to low and stir in Parmesan Cheese and Nutmeg until the cheese is melted and the sauce is smooth.
- Season with Salt and Black Pepper to taste.
- Serve the crispy Spaghetti Chips immediately with the warm Alfredo Dip.
