Roasted Garlic Cream Pasta (Printable Version)

Tender noodles in a rich roasted garlic cream sauce finished with Parmesan.

# The Ingredients You'll Need:

→ Roasted Garlic

01 - 2 whole garlic bulbs
02 - 2 tsp olive oil

→ Pasta

03 - 12 oz fettuccine or spaghetti
04 - Salt, to season pasta water

→ Cream Sauce

05 - 2 tbsp unsalted butter
06 - 1 small shallot, finely chopped
07 - 1 cup heavy cream
08 - 1/4 cup milk
09 - 2 oz freshly grated Parmesan cheese
10 - 1/4 tsp freshly ground black pepper
11 - 1/4 tsp salt, or to taste
12 - Pinch of nutmeg (optional)

→ Garnish

13 - Extra Parmesan cheese, for serving
14 - Chopped fresh parsley (optional)

# Step-by-Step Instructions:

01 - Preheat the oven to 400°F. Slice the tops off the garlic bulbs to expose the cloves, drizzle with olive oil, wrap tightly in foil, and roast for 35-40 minutes until cloves become soft and golden. Allow to cool, then squeeze out the roasted garlic cloves.
02 - Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package directions. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
03 - In a large skillet over medium heat, melt the butter. Add the finely chopped shallot and sauté until softened, about 2 minutes.
04 - Mash the roasted garlic cloves into a smooth paste. Add to the skillet and cook, stirring, for 1 minute until fragrant.
05 - Pour in the heavy cream and milk, whisking to combine. Bring the mixture to a gentle simmer and cook for 3-4 minutes until slightly thickened.
06 - Stir in the grated Parmesan, salt, black pepper, and nutmeg if using. Continue to simmer gently until the cheese has melted and the sauce is smooth and velvety.
07 - Add the drained pasta directly to the skillet, tossing to coat thoroughly. Gradually add reserved pasta water, a splash at a time, until the sauce reaches the desired consistency.
08 - Transfer to serving plates and garnish with additional Parmesan and chopped fresh parsley as desired. Serve immediately.

# Additional Tips::

01 -
  • The roasted garlic melts into the cream, giving you all the flavor with zero harshness or bitter bite.
  • It tastes fancy enough for guests but comes together in under an hour with minimal fuss.
  • One pot, one skillet, and you've got a restaurant-quality dinner that feels entirely doable on a weeknight.
02 -
  • Don't skip the reserved pasta water—it's the difference between a sauce that slides off your noodles and one that clings to every strand.
  • Fresh Parmesan makes an enormous difference here; the pre-shredded kind has anti-caking agents that prevent it from melting smoothly into the sauce.
  • Keep your heat moderate when adding the Parmesan so it melts rather than breaks and turns grainy.
03 -
  • Use a microplane or sharp knife to grate your Parmesan fresh if you have time—it melts more smoothly than pre-grated and tastes noticeably more complex.
  • The pasta water is your secret weapon for achieving that silky, clingy sauce consistency that makes everything feel restaurant-quality.
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