Roasted Garlic Cream Pasta (Printable)

Al dente pasta tossed in silky roasted garlic cream sauce, topped with fresh Parmesan. A comforting Italian classic in 55 minutes.

# 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

# How-To 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. Allow to cool, 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 directions. Reserve 1/2 cup pasta cooking water, then drain.
03 - Melt butter in a large skillet over medium heat. Add chopped shallot and sauté for 2 minutes until softened.
04 - Mash roasted garlic into a paste and add to the skillet. Stir continuously 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 cheese, salt, pepper, and nutmeg if using. Simmer gently until cheese melts completely and sauce becomes velvety.
07 - Add drained pasta to the sauce and toss to coat evenly. Add reserved pasta water in small splashes until sauce reaches desired consistency. Serve immediately garnished with additional Parmesan and parsley.

# Expert Advice:

01 -
  • The roasted garlic turns mellow and almost sweet, with none of the sharpness you expect.
  • It comes together with pantry staples but tastes like something you ordered at a candlelit table.
  • The sauce clings to every strand of pasta without feeling heavy or overdone.
  • Leftovers reheat beautifully with a splash of milk and taste even better the next day.
02 -
  • Do not skip reserving the pasta water, it contains starch that helps the sauce cling and stay creamy.
  • Roast the garlic until the cloves are truly soft and golden, undercooked garlic will taste sharp instead of sweet.
  • Add the Parmesan off the heat or on very low heat to prevent it from clumping or turning grainy.
  • Toss the pasta in the sauce instead of pouring sauce over plated pasta, it makes all the difference in flavor.
03 -
  • Roast extra garlic bulbs and store the cloves in olive oil in the fridge, they keep for a week and transform any dish.
  • Use a pasta shape with ridges or texture if you can, the sauce grabs onto it better than smooth noodles.
  • Grate your Parmesan fresh from a block, pre-grated cheese contains anti-caking agents that prevent it from melting smoothly.
  • Taste the sauce before adding all the salt, Parmesan is already salty and you may need less than you think.
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