Roasted Garlic Cream Pasta (Printable Version)

Luscious fettuccine tossed in a velvety roasted garlic cream sauce, finished with Parmesan. Simple, elegant, and ready in under an hour.

# 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 cheese for serving
14 - Chopped fresh parsley (optional)

# Directions:

01 - Preheat the oven to 400°F. Slice the tops off the garlic bulbs to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 35 to 40 minutes until soft and golden. Let 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, about 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 to 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 a splash at a time until the sauce reaches desired consistency.
08 - Plate immediately, garnished with extra Parmesan and parsley if desired.

# Expert Advice:

01 -
  • The roasted garlic turns sweet and mellow, adding depth without any sharpness or bite.
  • It comes together with ingredients you probably already have, no specialty store run required.
  • The sauce clings to every strand of pasta in that perfect, glossy way that makes you scrape the bowl clean.
  • It tastes like you spent hours in the kitchen, but most of the time is just the oven doing the work.
02 -
  • Don't skip roasting the garlic long enough, undercooked cloves will be sharp and bitter instead of sweet and creamy.
  • Always reserve some pasta water before draining, it's the only thing that will loosen the sauce without breaking it.
  • Add the Parmesan off the heat or on very low heat, too much heat can make it grainy and clumpy instead of smooth.
  • Use freshly grated Parmesan, the pre-grated stuff has anti-caking agents that prevent it from melting properly into the sauce.
03 -
  • Roast a few extra garlic bulbs and keep them in the fridge, they're perfect for spreading on toast or stirring into soups.
  • Use a pasta shape with texture or ridges, it helps the sauce cling better than completely smooth noodles.
  • Finish each bowl with a drizzle of good olive oil and a crack of black pepper, it adds a fresh hit of flavor right before serving.
  • If reheating leftovers, add a splash of milk or cream in the pan, the sauce can seize up in the fridge but comes back to life with a little liquid and gentle heat.
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