Roasted Garlic Cream Pasta (Printable View)

Silky roasted garlic cream sauce coats tender pasta, finished with fresh Parmesan for an elegant, comforting Italian meal.

# 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 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

# How To Make It:

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 to 40 minutes until soft and golden. Allow to cool, then squeeze out the roasted 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 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 in cream and milk, whisking to combine. Bring to a gentle simmer and cook for 3 to 4 minutes until slightly thickened.
06 - Stir in Parmesan, salt, pepper, and nutmeg if using. Simmer gently until cheese melts and sauce is velvety.
07 - Add drained pasta to the sauce, tossing to coat. Add reserved pasta water a splash at a time until sauce reaches desired consistency.
08 - Serve immediately, garnished with extra Parmesan and parsley if desired.

# Expert Tips:

01 -
  • The roasted garlic becomes sweet and mellow, completely transforming into a creamy base that coats every strand of pasta.
  • It comes together in under an hour with simple ingredients you probably already have in your fridge.
  • The sauce clings beautifully without feeling heavy, and the Parmesan adds just the right sharpness to balance the richness.
02 -
  • Don't skip reserving the pasta water, it contains starch that helps the sauce cling to the noodles instead of sliding off.
  • Roast the garlic until it's truly soft and golden, undercooked garlic will still have a sharp bite that won't blend smoothly into the sauce.
  • Keep the heat low once you add the Parmesan or it can seize up and turn grainy instead of melting smoothly.
03 -
  • Roast extra garlic bulbs and keep them in the fridge, they'll last about a week and you can stir them into soups, mashed potatoes, or spread them on toast.
  • Use a microplane to grate the Parmesan finely so it melts faster and more evenly into the sauce.
  • Toss the pasta in the sauce over low heat for a minute or two instead of just stirring, it helps the noodles absorb the flavors and the sauce thickens slightly as it clings.
Return