Roasted Garlic Cream Pasta (Print Version)

Silky roasted garlic cream sauce coats tender pasta, finished with Parmesan for an elegant, comforting Italian main course.

# Components:

→ 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

→ Garnish

13 - Extra Parmesan for serving
14 - Chopped fresh parsley

# Directions:

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. Allow to cool, then squeeze out 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 pasta cooking water, then drain.
03 - Melt butter in a large skillet over medium heat. Add shallot and sauté for approximately 2 minutes until softened.
04 - Mash roasted garlic into a paste and add to the skillet. Stir constantly for 1 minute until fragrant.
05 - Pour cream and milk into the skillet, whisking to combine. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
06 - Stir in Parmesan, salt, pepper, and nutmeg. Simmer gently until cheese melts and sauce becomes velvety in texture.
07 - Add drained pasta to the sauce and toss to coat evenly. Add reserved pasta water in small quantities until sauce reaches desired consistency.
08 - Transfer to serving plates immediately. Top with additional Parmesan and parsley garnish if desired.

# Expert Advice:

01 -
  • The roasting process transforms garlic into a sweet, mellow paste that creates a complex flavor profile.
  • A velvety cream sauce that balances richness with the nutty notes of freshly grated Parmesan.
  • It is a vegetarian-friendly main dish that is easy to prepare but tastes like restaurant quality.
02 -
  • Always reserve a bit of the pasta cooking water; the starches in the water help the sauce emulsify and stick to the noodles.
  • Use freshly grated Parmesan rather than pre-shredded for a much smoother melt and superior flavor.
  • If the garlic is still firm after 35 minutes, give it another 5 minutes; it should be as soft as butter.
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