Roasted Garlic Cream Pasta (Printable)

Al dente pasta coated in velvety roasted garlic cream sauce, finished with fresh Parmesan and optional herbs.

# 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 Make:

01 - Preheat oven to 400°F. Slice 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 roasted cloves from their skins.
02 - Bring a large pot of salted water to boil. Add pasta and cook until al dente according to package instructions. Reserve 1/2 cup of pasta cooking water, then drain pasta.
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 continuously for 1 minute until the mixture becomes fragrant.
05 - Pour heavy cream and milk into the skillet, whisking thoroughly to combine. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
06 - Stir in grated Parmesan, salt, pepper, and nutmeg if using. Simmer gently until cheese completely melts and sauce becomes velvety and smooth.
07 - Add drained pasta to the cream sauce and toss gently to coat all noodles. Add reserved pasta water gradually, one splash at a time, until sauce reaches desired consistency.
08 - Transfer to serving bowls or plates immediately. Garnish with additional Parmesan cheese and fresh parsley if desired.

# Top Tips:

01 -
  • The roasted garlic adds a mellow, sweet depth that raw garlic could never achieve, transforming a simple cream sauce into something restaurant worthy.
  • It comes together with mostly pantry staples, yet tastes like you spent hours fussing over it.
  • The silky sauce clings to every strand of pasta, delivering comfort in every single bite.
  • It's endlessly adaptable, welcoming whatever vegetables or proteins you have on hand without losing its soul.
02 -
  • Don't skip reserving the pasta water, its starch is what helps the sauce cling to the noodles instead of pooling at the bottom of the bowl.
  • Roast the garlic until it's truly soft and golden, underdone garlic will taste sharp and ruin the sweet mellow flavor you're after.
  • Use freshly grated Parmesan from a block, the pre grated stuff has anti caking agents that make the sauce grainy instead of smooth.
  • Add the pasta water gradually, a little goes a long way and you can always add more but you can't take it back.
03 -
  • Roast extra garlic bulbs and keep the cloves in olive oil in the fridge, they'll last a week and you can add them to everything from toast to salad dressings.
  • If your sauce breaks or looks greasy, whisk in a tablespoon of pasta water off the heat and it will come back together like magic.
  • Taste the sauce before adding the pasta, it should be slightly over seasoned on its own because the noodles will dilute the flavor once tossed.
  • Use a skillet large enough to toss the pasta comfortably, cramming it into a small pan makes it hard to coat every strand evenly.
Go Back