Roasted Garlic Cream Pasta (Print version)

Al dente pasta tossed in silky roasted garlic cream sauce with freshly grated Parmesan. A comforting Italian main dish.

# 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 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 cloves, drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden. Cool completely, 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 until softened, about 2 minutes.
04 - Mash roasted garlic into a paste and add to the skillet, stirring constantly for 1 minute until fragrant.
05 - Pour heavy 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 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 - Serve immediately, garnished with extra Parmesan cheese and fresh parsley if desired.

# Expert Tips:

01 -
  • The roasted garlic adds a mellow, caramelized sweetness that raw garlic just cant match.
  • It comes together in under an hour but tastes like youve been simmering sauce all day.
  • The creamy Parmesan coating clings to every strand of pasta without feeling heavy.
  • Leftovers reheat beautifully with a splash of milk, making it perfect for meal prep.
02 -
  • Always reserve pasta water before draining, because once its gone, you cant get that starchy magic back.
  • Dont let the cream boil hard or it can break and turn grainy, keep it at a gentle simmer.
  • Freshly grated Parmesan melts smoothly, pre grated cheese often contains anti caking agents that make the sauce gritty.
  • Roasted garlic can be made ahead and stored in the fridge for up to a week, making weeknight dinners even faster.
03 -
  • Roast multiple garlic bulbs at once and store the cloves in olive oil in the fridge, they will keep for over a week and boost any dish.
  • Use a microplane to grate Parmesan finely, it melts faster and distributes more evenly through the sauce.
  • Taste the sauce before adding salt, Parmesan is already salty and you might not need much more.
  • If the sauce breaks or looks oily, whisk in a tablespoon of pasta water off the heat to bring it back together.
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