Roasted Garlic Cream Pasta (Printable)

Al dente pasta tossed in a silky roasted garlic cream sauce with fresh Parmesan. Elegant, comforting, and ready in under an hour.

# 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 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 It:

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 roasted garlic cloves from 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 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 skillet. Stir continuously for 1 minute until fragrant.
05 - Pour heavy 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 and sauce becomes velvety.
07 - Add drained pasta to sauce and toss to coat evenly. Add reserved pasta water a splash at a time until sauce reaches desired consistency.
08 - Transfer to serving bowls immediately. Garnish with additional Parmesan and fresh parsley if desired.

# Helpful Tips:

01 -
  • The roasted garlic becomes sweet and mild, nothing like its sharp raw counterpart, and melts into the cream like a dream.
  • It feels fancy enough for guests but comes together with pantry staples and minimal effort.
  • The sauce clings to every strand of pasta, coating it in velvety, garlicky goodness that tastes like comfort in a bowl.
02 -
  • Don't skip reserving the pasta water, that starchy liquid is the secret to a sauce that clings instead of clumps.
  • Roast the garlic until it's truly soft and golden, undercooked garlic will taste sharp and ruin the sweetness you're after.
  • Add the Parmesan off heat or on very low heat, high temperatures can make it grainy and break the sauce.
03 -
  • Roast extra garlic bulbs and keep the cloves in the fridge, they're perfect for spreading on toast or stirring into soups.
  • Use the best Parmesan you can afford and grate it yourself, pre grated cheese contains anti caking agents that prevent it from melting smoothly.
  • Toss the pasta in the sauce off the heat for 30 seconds before serving, it helps the noodles absorb the flavors without overcooking.
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