Roasted Garlic Cream Pasta (Print View)

Al dente pasta tossed in a luxurious roasted garlic cream sauce with Parmesan. Comforting Italian elegance in under an hour.

# Ingredient List:

→ 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)

# Directions:

01 - Preheat oven to 400°F. Slice the tops off garlic bulbs to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden. Allow to cool, then squeeze out the roasted garlic cloves.
02 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package instructions. Reserve 1/2 cup of pasta cooking water, then drain.
03 - Melt the butter in a large skillet over medium heat. Add the shallot and sauté until softened, approximately 2 minutes.
04 - Mash the roasted garlic into a paste and add to the skillet, stirring for 1 minute until fragrant.
05 - Pour in the cream and milk, whisking to combine. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
06 - Stir in the Parmesan, salt, pepper, and nutmeg if using. Simmer gently until the cheese melts and the sauce achieves a velvety consistency.
07 - Add the drained pasta to the sauce, tossing to coat. Add reserved pasta water in small increments until the sauce reaches desired consistency.
08 - Plate immediately and garnish with extra Parmesan and parsley if desired.

# Expert Tips:

01 -
  • The roasted garlic becomes sweet and mellow, nothing like its sharp raw self, and turns the sauce into something you will want to eat with a spoon.
  • It feels fancy enough for guests but is secretly just pasta, cream, and patience.
  • Leftovers reheat beautifully with a splash of milk, which almost never happens with cream sauces.
02 -
  • Do not skip reserving the pasta water, it is the secret ingredient that brings the sauce together without making it greasy or broken.
  • If your sauce looks oily or separated, it is probably too hot, pull it off the heat and whisk in a tablespoon of pasta water to bring it back.
  • Roasted garlic can be done a day ahead and stored in the fridge, which makes weeknight cooking feel like cheating in the best way.
03 -
  • Roast extra garlic bulbs while the oven is on and keep them in olive oil in the fridge, they last about a week and make everything better.
  • If your sauce breaks or looks greasy, an immersion blender for ten seconds will emulsify it back into creamy perfection.
  • Always taste before adding more salt, the Parmesan and pasta water both bring saltiness and it is easy to overdo it.
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