Roasted Garlic Cream Pasta (Printer View)

Silky roasted garlic cream sauce coats tender pasta in this comforting Italian classic, finished with fresh Parmesan.

# 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 whole 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 cheese for serving
14 - Chopped fresh parsley, optional

# Method steps:

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 slightly, then squeeze out the roasted garlic cloves.
02 - Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Reserve 1/2 cup of pasta cooking water, then drain.
03 - Melt butter in a large skillet over medium heat. Add chopped shallot and sauté for about 2 minutes until softened.
04 - Mash roasted garlic into a paste and add to the skillet, stirring for 1 minute until fragrant.
05 - Pour in heavy cream and milk, whisking to combine. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
06 - Stir in Parmesan cheese, salt, pepper, and nutmeg if using. Simmer gently until cheese melts and sauce becomes velvety.
07 - Add drained pasta to the sauce, tossing to coat evenly. Add reserved pasta water a splash at a time until sauce reaches desired consistency.
08 - Transfer to serving plates immediately and garnish with extra Parmesan cheese and fresh parsley if desired.

# Expert Advice:

01 -
  • The roasted garlic turns sweet and jammy, making the sauce taste like you simmered it for hours when you really just wrapped some bulbs in foil.
  • It uses pantry staples you probably already have, so no hunting down fancy ingredients at three different stores.
  • The silky sauce clings to every strand of pasta without feeling heavy or overly rich.
  • It's impressive enough for company but easy enough for a weeknight when you're too tired to think.
02 -
  • Don't skip reserving the pasta water because that starchy liquid is what helps the sauce hug the noodles instead of sliding off.
  • Let the roasted garlic cool before squeezing it out or you'll burn your fingers, trust me on this one.
  • Add the Parmesan off the heat or on very low heat so it melts smoothly instead of clumping into grainy bits.
  • If your sauce looks too thick, add pasta water one tablespoon at a time because you can always add more but you can't take it back.
03 -
  • Roast extra garlic bulbs and keep the cloves in the fridge for up to a week because they're magic on toast, in dressings, or mashed into butter.
  • Use a microplane to grate the Parmesan because it melts faster and more evenly than chunks from a box grater.
  • Warm your serving bowls with hot water before plating so the pasta stays hot longer and doesn't cool down the second it hits the dish.
  • If you're worried about the sauce being too rich, start with half and half instead of heavy cream and add more Parmesan for body and flavor.
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