Roasted Garlic Cream Pasta (Print Version)

Al dente pasta tossed in silky roasted garlic cream sauce with fresh Parmesan. A comforting Italian classic ready in under an hour.

# What You 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

# 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. 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 directions. Reserve 1/2 cup pasta cooking water, then drain.
03 - Melt butter in a large skillet over medium heat. Add shallot and sauté until softened, approximately 2 minutes.
04 - Mash roasted garlic into a paste and add to the skillet, stirring for 1 minute until fragrant.
05 - Pour 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, 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 in small splashes until sauce reaches desired consistency.
08 - Transfer to serving plates immediately. Garnish with extra Parmesan and fresh parsley if desired.

# Expert Advice:

01 -
  • The roasted garlic transforms into a sweet, creamy flavor that has none of the sharpness of raw garlic.
  • It comes together with just a handful of ingredients you probably already have in your fridge.
  • The sauce clings to every strand of pasta without feeling heavy or overly rich.
  • It feels fancy enough for guests but easy enough for a weeknight when you need comfort in a bowl.
02 -
  • Don't skip reserving the pasta water because that starchy liquid is what helps the sauce cling to the noodles instead of sliding off.
  • Let the roasted garlic cool before squeezing it out or you'll burn your fingers, and trust me, I learned that the hard way.
  • Use freshly grated Parmesan instead of the pre-shredded kind because the anti-caking agents in bagged cheese prevent it from melting smoothly.
  • Add the pasta water gradually because you can always add more but you can't take it back once the sauce is too thin.
03 -
  • Roast extra garlic bulbs and keep the cloves in olive oil in the fridge for up to a week so you can make this sauce anytime.
  • If you want a little brightness, add a squeeze of lemon juice or a pinch of lemon zest at the end to cut through the richness.
  • Grate your Parmesan on the finest side of the grater so it melts faster and creates a smoother sauce.
  • Warm your serving bowls before plating so the pasta stays hot longer and the sauce doesn't cool down too quickly.
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