Roasted Garlic Cream Pasta (Printable)

Luscious pasta tossed in silky roasted garlic cream sauce, topped with fresh Parmesan. A comforting Italian classic made simple.

# 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 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

# Step-by-Step Guide:

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 slightly, then squeeze out 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, about 2 minutes.
04 - Mash roasted garlic into a paste and add to skillet, stirring for 1 minute until fragrant.
05 - Pour cream and milk into skillet, whisking to combine. Bring to a gentle simmer and cook for 3-4 minutes until slightly thickened.
06 - Stir in Parmesan, salt, pepper, and nutmeg if using. Simmer gently until cheese melts and sauce becomes velvety.
07 - Add drained pasta to sauce, tossing to coat evenly. Add reserved pasta water a splash at a time until sauce reaches desired consistency.
08 - Transfer to serving bowls immediately, garnishing with extra Parmesan and parsley if desired.

# Expert Tips:

01 -
  • The roasted garlic transforms into sweet, mellow magic that tastes nothing like the raw stuff.
  • It comes together with pantry staples but feels like something you'd order at a cozy trattoria.
  • Leftovers reheat beautifully with a splash of milk, so you can enjoy it twice without guilt.
02 -
  • Do not skip salting the pasta water, it is your only chance to season the noodles themselves and makes a huge difference.
  • Reserve that pasta water before draining, the starch in it helps the sauce cling and creates a silky texture you cannot get from plain water.
  • Use freshly grated Parmesan, the pre grated stuff does not melt smoothly and can make your sauce grainy instead of creamy.
03 -
  • Roast extra garlic bulbs and keep them in the fridge, they last about a week and turn any dish into something special.
  • Toss the pasta in the sauce over low heat for a minute after combining, it helps the noodles absorb the flavors and makes everything taste more cohesive.
  • Finish each plate with a drizzle of good olive oil and a crack of black pepper, it adds a final layer of richness and looks restaurant worthy.
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