Roasted Garlic Cream Pasta (Print Version)

Silky roasted garlic cream sauce clings to tender pasta, finished with freshly grated Parmesan for an elegant yet simple Italian comfort dish.

# What You'll Need:

→ Roasted Garlic

01 - 2 whole garlic bulbs
02 - 2 teaspoons olive oil

→ Pasta

03 - 12 ounces fettuccine or spaghetti
04 - Salt for pasta water

→ Cream Sauce

05 - 2 tablespoons unsalted butter
06 - 1 small shallot, finely chopped
07 - 1 cup heavy cream
08 - 1/4 cup milk
09 - 2 ounces freshly grated Parmesan cheese
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon salt, or to taste
12 - Pinch of nutmeg, optional

→ Garnish

13 - Extra Parmesan for serving
14 - Chopped fresh parsley, optional

# How to Make It:

01 - Preheat oven to 400°F. Slice the tops off garlic bulbs to expose cloves, drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden. Cool completely, then squeeze out the softened roasted garlic cloves.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
03 - Melt butter in a large skillet over medium heat. Add chopped shallot and sauté for 2 minutes until softened.
04 - Mash the roasted garlic cloves into a paste and add to the skillet. Stir continuously for 1 minute until the mixture becomes fragrant.
05 - Pour in the heavy cream and milk, whisking to combine thoroughly. Bring to a gentle simmer and cook for 3-4 minutes until the sauce begins to thicken slightly.
06 - Stir in the grated Parmesan cheese, salt, pepper, and nutmeg if desired. Simmer gently for 1-2 minutes until the cheese melts completely and the sauce achieves a velvety texture.
07 - Add the drained pasta to the cream sauce, tossing gently to coat all noodles evenly. Add reserved pasta water a small amount at a time until the sauce reaches the desired consistency.
08 - Transfer to serving bowls or plates immediately. Top with additional grated Parmesan and fresh chopped parsley if desired.

# Additional Tips::

01 -
  • Roasting garlic transforms its sharpness into a mellow, almost nutty sweetness that infuses every strand of pasta.
  • The sauce comes together in minutes once the garlic is ready, making it feel effortless despite tasting like restaurant-quality comfort.
  • It is endlessly adaptable: toss in greens, swap the pasta shape, or stir in a handful of toasted pine nuts.
02 -
  • Do not skip reserving pasta water; its starch is the secret to a sauce that clings beautifully instead of pooling at the bottom of the bowl.
  • Roast the garlic low and slow; high heat can burn the cloves and turn them bitter, ruining the gentle sweetness this dish depends on.
  • Always use freshly grated Parmesan; pre-grated cheese contains anti-caking agents that prevent it from melting smoothly into the sauce.
03 -
  • Roast multiple garlic bulbs at once and store the extra cloves in olive oil in the fridge for up to a week; they are incredible on everything.
  • Toss the pasta in the sauce off the heat for a minute before serving; it helps the noodles absorb the flavor and creates a creamier texture.
  • If the sauce breaks or looks greasy, whisk in a tablespoon of pasta water; the starch will bring it back together.
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