Roasted Garlic Cream Pasta

The kitchen smelled like a bakery and a pizzeria had a baby. I was roasting garlic for the third time that week, convinced I'd finally cracked the code on creamy pasta that didn't need a jar of Alfredo sauce. My roommate walked in, sniffed twice, and asked if I was opening a restaurant. I wasn't, but that night we ate this pasta straight from the skillet, standing at the counter, and it felt like I had.

I made this for my parents the first time they visited my new apartment. My dad, who usually drowns everything in hot sauce, took one bite and went quiet. Then he had seconds. My mom asked for the recipe, which she never does because she thinks her versions are always better. I wrote it on a sticky note that's probably still on her fridge.

Ingredients

• Garlic bulbs: Roasting transforms them into something sweet, spreadable, and mellow, nothing like the sharp raw stuff that burns your tongue.
• Olive oil: Just enough to keep the garlic from drying out in the oven and to help those cloves turn golden and caramelized.
• Fettuccine or spaghetti: Wide noodles hold the sauce better, but honestly, use whatever you have because this sauce is forgiving.
• Unsalted butter: It adds richness and helps the shallots soften without browning too fast.
• Shallot: Milder than onion, it melts into the sauce and adds a gentle sweetness that balances the garlic.
• Heavy cream: This is what makes the sauce luscious and velvety, coating the pasta like a blanket.
• Milk: It thins the cream just enough so the sauce doesn't feel too thick or cloying.
• Parmesan cheese: Freshly grated melts smoothly and adds a nutty, salty depth that pre-shredded stuff just can't match.
• Black pepper: Freshly ground gives a subtle heat that wakes up the whole dish.
• Nutmeg: A tiny pinch adds warmth and a mysterious something people can never quite place.
• Parsley: Optional, but it adds a pop of color and a fresh contrast to all that creaminess.

Instructions

Roast the garlic:

Preheat your oven to 200°C (400°F), slice the tops off the garlic bulbs so the cloves peek out, drizzle with olive oil, wrap snugly in foil, and roast for 35 to 40 minutes until the cloves are soft, golden, and smell like heaven. Let them cool enough to handle, then squeeze the cloves out like toothpaste.

Cook the pasta:

Bring a big pot of salted water to a rolling boil and cook your pasta until al dente, following the package timing. Before draining, scoop out half a cup of that starchy pasta water because it's liquid gold for adjusting your sauce later.

Sauté the shallot:

Melt the butter in a large skillet over medium heat, add the finely chopped shallot, and let it sizzle gently for about 2 minutes until it's soft and fragrant but not browned.

Add the roasted garlic:

Mash those roasted garlic cloves into a paste with the back of a fork, stir them into the skillet, and cook for a minute until the whole kitchen smells incredible.

Build the cream sauce:

Pour in the cream and milk, whisk everything together, and bring it to a gentle simmer. Let it bubble quietly for 3 to 4 minutes until it thickens just a bit.

Finish the sauce:

Stir in the Parmesan, salt, pepper, and a pinch of nutmeg if you're feeling fancy, then simmer gently until the cheese melts and the sauce turns silky and smooth.

Toss the pasta:

Add the drained pasta to the sauce and toss everything together, adding splashes of reserved pasta water until the sauce clings to the noodles without pooling at the bottom.

Serve:

Plate it up immediately, top with extra Parmesan and a sprinkle of parsley if you have it, and dig in while it's hot.

Save

This became my comfort meal after long days when I didn't want to think too hard but still wanted to feel like I'd actually cooked something. I'd pour a glass of wine, put on a podcast, and let the garlic roast while I decompressed. By the time the pasta was done, I felt human again. Food has a way of doing that.

Making It Your Own

I've stirred in handfuls of baby spinach at the end and watched it wilt into the sauce, adding color and a bit of earthiness. Mushrooms work beautifully too if you sauté them with the shallot until they're golden and caramelized. Once I added sun-dried tomatoes because I had a jar open in the fridge, and the tangy sweetness cut through the richness in the best way. If you want protein, shredded rotisserie chicken or cooked shrimp tossed in at the end turns this into a heartier meal without much extra effort.

Storing and Reheating

Leftovers keep in an airtight container in the fridge for up to three days, though the sauce will thicken as it cools. When you reheat it, add a splash of milk or cream in a skillet over low heat, stirring gently until it loosens up and looks creamy again. I've reheated it in the microwave in a pinch, but the stovetop method keeps the texture much better. Don't freeze this one because cream sauces tend to separate and get grainy when thawed, and nobody wants sad, broken pasta.

Pairing and Serving Suggestions

This pasta shines with a simple green salad dressed in lemon vinaigrette to cut through the richness. Garlic bread feels redundant since the dish is already garlicky, but a crusty baguette for mopping up extra sauce is never a bad idea. A crisp white wine like Pinot Grigio or Sauvignon Blanc balances the cream beautifully, though I've also enjoyed it with sparkling water and a squeeze of lemon when I'm keeping things light.

• Serve it in wide, shallow bowls so the sauce pools just a little and looks restaurant fancy.
• Grate fresh Parmesan at the table so everyone can add as much as they want.
• If you're serving guests, roast the garlic ahead of time so you're not waiting around when everyone's hungry.

Save

This is the kind of pasta that makes you slow down and actually taste your dinner instead of shoveling it in while scrolling through your phone. It's simple, but it feels like a hug from the inside out.

Kitchen Help

→ Can I prepare the roasted garlic ahead of time?

Yes, roast the garlic bulbs up to 2 days in advance and store them in an airtight container in the refrigerator. This actually saves time on the day you're preparing the dish.

→ What's the best pasta shape for this sauce?

Fettuccine or spaghetti work wonderfully as the flat ribbons catch the cream sauce beautifully. Pappardelle is also excellent, though linguine and tagliatelle are great alternatives.

→ How do I prevent the cream sauce from breaking?

Keep the heat at medium or medium-low throughout cooking. Avoid boiling the cream vigorously, and whisk gently when combining ingredients. Adding cheese at the end off high heat helps maintain a smooth, silky texture.

→ What can I add to make this dish more substantial?

Sautéed mushrooms, spinach, or roasted cherry tomatoes pair beautifully. You can also add crispy pancetta or prosciutto for a non-vegetarian version without changing the core sauce technique.

→ Can I use a lighter cream alternative?

Half-and-half works well and reduces calories without sacrificing much flavor. Greek yogurt or crème fraîche can also work, though add them off heat to prevent curdling.

→ Why should I reserve pasta water?

Starchy pasta water helps emulsify the cream sauce and makes it coat the noodles more evenly. It also allows you to adjust the sauce consistency perfectly without adding more cream.