Roasted Garlic Cream Pasta (Printable)

Al dente pasta coated in a velvety roasted garlic cream sauce with Parmesan. A comforting Italian classic 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:

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 out the roasted garlic cloves.
02 - Bring a large pot of salted water to a boil. Add pasta and cook 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 chopped shallot and sauté until softened, approximately 2 minutes.
04 - Mash the 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 and sauce achieves a velvety consistency.
07 - Add drained pasta to the sauce and toss to coat evenly. Add reserved pasta water gradually, one splash at a time, until the sauce reaches desired consistency.
08 - Plate immediately and garnish with additional Parmesan cheese and fresh parsley if desired.

# Expert Advice:

01 -
  • The roasted garlic transforms into a sweet, mellow base that makes the sauce taste like it simmered for hours.
  • It uses everyday pantry staples but feels special enough for company or a quiet Friday night treat.
  • The silky cream clings to each strand of pasta without feeling heavy or overly rich.
  • Leftovers reheat beautifully with a splash of milk, making it perfect for meal prep.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that clings instead of separates.
  • Roast the garlic low and slow so it caramelizes instead of burning, which would make it bitter.
  • Freshly grated Parmesan melts smoothly, pre-shredded cheese often contains anti-caking agents that can make the sauce grainy.
  • Add the pasta water gradually, you can always add more but you can't take it back once the sauce is too thin.
03 -
  • Roast extra garlic bulbs and keep the soft cloves in the fridge, they're incredible spread on toast or stirred into mashed potatoes.
  • If the sauce breaks or looks oily, whisk in a tablespoon of pasta water off the heat to bring it back together.
  • Taste before you add salt, Parmesan is already salty and you might not need as much as you think.
  • Use a pasta fork or tongs to toss the noodles in the sauce, it keeps them from breaking and helps the sauce coat evenly.
Go Back