Roasted Garlic Cream Pasta (Printable Version)

Silky roasted garlic cream sauce coats tender pasta in this comforting Italian classic. Vegetarian, easy to prepare.

# 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

# 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 completely, then squeeze roasted garlic cloves from their skins.
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 before draining.
03 - Melt butter in a large skillet over medium heat. Add chopped shallot and sauté for approximately 2 minutes until softened.
04 - Mash roasted garlic cloves into a smooth paste and add to the skillet. Stir constantly for 1 minute until fragrant.
05 - Pour cream and milk into the skillet, whisking to combine thoroughly. 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 completely and sauce achieves velvety consistency.
07 - Add drained pasta to the sauce and toss to coat evenly. Add reserved pasta water gradually, one splash at a time, until sauce reaches desired consistency.
08 - Transfer to serving bowls immediately while hot. Garnish with additional Parmesan cheese and fresh parsley if desired.

# Expert Advice:

01 -
  • The roasted garlic becomes sweet and mellow, nothing like the sharp bite of raw cloves, and it melts into the cream like it was always meant to be there.
  • Its rich enough to feel indulgent but simple enough to make on a Wednesday without losing your mind.
  • Leftovers reheat beautifully with a splash of milk, and somehow taste even better the next day.
02 -
  • Don't skip reserving pasta water, I learned this the hard way when my sauce seized up and I had nothing to loosen it.
  • Freshly grated Parmesan is non-negotiable, the bagged stuff has cellulose that prevents melting and will ruin your silky texture.
  • Let the garlic cool before squeezing or you'll burn your fingers, trust me on this one.
03 -
  • Roast extra garlic bulbs and keep the cloves in olive oil in the fridge, they'll last a week and you can stir them into anything that needs a flavor boost.
  • Use a microplane to grate your Parmesan, it melts faster and more evenly than chunks from a box grater.
  • Warm your serving bowls in the oven for a minute before plating, it keeps the pasta hot longer and makes you look like you know what you're doing.
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