Roasted Garlic Cream Pasta (Printable version)

Al dente pasta in a velvety roasted garlic cream sauce with Parmesan. A comforting Italian classic ready in under an hour.

# 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

# Directions:

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 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 and set aside.
03 - Melt butter in a large skillet over medium heat. Add chopped shallot and sauté until softened, approximately 2 minutes.
04 - Mash roasted garlic cloves into a smooth paste and add to skillet, stirring continuously for 1 minute until fragrant.
05 - Pour heavy 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 sauce and toss to coat evenly. Gradually add reserved pasta water one splash at a time until sauce reaches desired consistency.
08 - Transfer to serving plates immediately while hot. Garnish generously with additional Parmesan and fresh parsley if desired.

# Expert Advice:

01 -
  • The roasted garlic adds deep, sweet flavor without any of the harsh bite you get from raw cloves.
  • It feels indulgent and restaurant-worthy but uses simple pantry ingredients you probably already have.
  • The silky cream sauce clings to every strand of pasta, making each bite ridiculously satisfying.
  • It comes together in under an hour, and most of that time is hands-off roasting.
02 -
  • Don't skip reserving pasta water; the starch in it helps the sauce cling to the noodles instead of pooling at the bottom of the bowl.
  • Add the Parmesan off the heat or on very low heat so it melts smoothly without turning grainy or clumpy.
  • Roasted garlic can be done ahead and stored in the fridge for up to a week, which makes this dish even faster on busy nights.
03 -
  • Roast a whole tray of garlic bulbs at once and freeze the cloves in ice cube trays with a little olive oil for instant flavor bombs.
  • Use a pasta fork or tongs to toss everything together; it keeps the noodles from breaking and makes you feel like a real Italian nonna.
  • If the sauce breaks or looks oily, whisk in a spoonful of pasta water off the heat and it'll come back together like magic.
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