Save The smell of garlic roasting in the oven used to drift through my apartment every Sunday afternoon, filling the whole place with warmth. I started making this pasta on a whim one winter evening when I had leftover roasted garlic from another recipe and a craving for something rich and simple. The first bite was so silky and mellow that I immediately called my sister to tell her about it. She laughed at my enthusiasm, but when she tried it herself a week later, she texted me three heart emojis and nothing else. Thats how I knew it was a keeper.
I made this for a small dinner party last spring, and one of my friends scraped her plate so thoroughly I thought she might lick it. She asked for the recipe twice before she even left, once while we were still eating and again while putting on her coat. My neighbor, who stopped by unexpectedly, ended up staying for a bowl and later admitted she went home and made it that same week. Its become my go to for nights when I want to feel like Ive really cooked something special without spending hours in the kitchen.
Ingredients
- Garlic bulbs: Roasting them whole transforms the cloves into a sweet, spreadable paste that melts into the cream without any harshness.
- Olive oil: Just a drizzle keeps the garlic from drying out in the oven and helps it caramelize beautifully.
- Fettuccine or spaghetti: I prefer fettuccine because the flat noodles hold onto the creamy sauce better, but spaghetti works perfectly too.
- Heavy cream: This is what makes the sauce luscious and velvety, coating your mouth in the best possible way.
- Milk: Adding a bit of milk keeps the sauce from becoming too heavy and helps it stay silky rather than thick and gloppy.
- Parmesan cheese: Freshly grated is absolutely essential here, the pre grated stuff just doesnt melt the same way or taste as nutty.
- Shallot: It adds a gentle sweetness and a hint of onion flavor without overpowering the delicate garlic.
- Butter: Unsalted butter gives you control over the seasoning and adds richness to the base of the sauce.
- Nutmeg: Just a pinch brings out the creaminess and adds a subtle warmth that people notice but cant quite place.
- Parsley: A handful of chopped fresh parsley at the end adds a pop of color and a fresh contrast to the richness.
Instructions
- Roast the Garlic:
- Preheat your oven to 200°C (400°F), slice the tops off the garlic bulbs to expose the cloves, drizzle them with olive oil, wrap tightly in foil, and roast for 35 to 40 minutes until theyre soft, golden, and smell absolutely incredible. Let them cool for a few minutes, then squeeze the cloves out into a small bowl.
- Cook the Pasta:
- Bring a large pot of generously salted water to a rolling boil, add your pasta, and cook until al dente, usually a minute or two less than the package suggests. Before draining, scoop out half a cup of that starchy pasta water and set it aside.
- Sauté the Shallot:
- Melt the butter in a large skillet over medium heat, add the finely chopped shallot, and cook it gently for about 2 minutes until its soft and translucent. The butter should smell nutty and the shallot should just start to turn golden at the edges.
- Add the Roasted Garlic:
- Mash the cooled roasted garlic cloves into a smooth paste with the back of a fork, then stir it into the skillet with the shallot. Let it cook for about a minute, stirring constantly so the garlic fragrance blooms and fills your kitchen.
- Make the Cream Sauce:
- Pour in the heavy cream and milk, whisking them together until smooth, then bring the mixture to a gentle simmer. Let it bubble softly for 3 to 4 minutes, stirring occasionally, until it thickens just enough to coat the back of a spoon.
- Finish the Sauce:
- Stir in the freshly grated Parmesan, salt, pepper, and a pinch of nutmeg if youre using it, then let the sauce simmer gently until the cheese melts completely and everything becomes silky. Taste and adjust the seasoning, adding more salt or pepper if needed.
- Toss the Pasta:
- Add the drained pasta directly to the skillet and toss it with the sauce, using tongs to coat every strand evenly. If the sauce feels too thick, add the reserved pasta water a splash at a time until it loosens to a creamy, clingy consistency.
- Serve:
- Divide the pasta among bowls, top with extra Parmesan and a sprinkle of chopped parsley if you like. Serve it immediately while its still steaming and at its silkiest.
Save One rainy evening, I made this pasta while my partner read aloud from a book in the next room, and the combination of his voice and the smell of roasting garlic made the whole night feel cozy and safe. We ate it curled up on the couch with blankets, and he declared it his new favorite, which is saying something because hes picky about cream sauces. Now whenever the weather turns cold or one of us has had a rough day, this is what we make. Its become less about the recipe and more about the ritual of slowing down together.
Choosing Your Pasta Shape
Fettuccine is my top choice because the wide, flat noodles grab onto the creamy sauce and carry it beautifully in every bite. Spaghetti works well too, especially if you like a lighter, more delicate twirl on your fork. Ive also tried this with penne when I was out of long pasta, and while it was still delicious, the sauce didnt coat quite as evenly. If youre feeling adventurous, fresh pasta takes this dish to another level, cooking in just a few minutes and soaking up the sauce like a dream. Just remember that fresh pasta is more delicate, so toss it gently and add a little extra pasta water to keep everything silky.
Making It Your Own
This recipe is endlessly adaptable once you get the base down. Ive stirred in sautéed mushrooms for an earthy twist, and another time I added a handful of baby spinach right at the end, letting it wilt into the sauce for color and a bit of freshness. If you want protein, grilled chicken or shrimp both work beautifully, just toss them in at the very end so they stay tender. A squeeze of lemon juice right before serving can brighten the whole dish and cut through the richness if you find it too heavy. You can also swap half the cream for half and half or even whole milk if youre looking for something a little lighter, though the sauce wont be quite as luscious.
Storing and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, though the sauce will thicken as it cools. When you reheat it, do it gently in a skillet over low heat, adding a splash of milk or cream to bring the sauce back to life. The microwave works in a pinch, but the texture wont be quite as silky, so I usually add a little liquid and stir it halfway through. Ive never tried freezing this because cream sauces can sometimes separate when thawed, but if you do, reheat it very slowly and whisk in a bit of fresh cream to re emulsify it.
- Always store the pasta and sauce together so the noodles stay coated and dont dry out.
- If youre meal prepping, consider keeping the sauce separate and tossing it with freshly cooked pasta for the best texture.
- Leftover roasted garlic can be stored in the fridge for up to a week and used in so many other dishes, from mashed potatoes to salad dressings.
Save This pasta has a way of turning an ordinary evening into something worth remembering, and I hope it does the same for you. Make it once, and I have a feeling itll become one of those recipes you come back to again and again.
Recipe Q&A
- → Why roast whole garlic bulbs instead of using minced garlic?
Roasting whole garlic bulbs transforms them into a sweet, mellow paste that's completely different from raw garlic. The slow roasting mellows the harsh bite, creating a luxurious, buttery flavor that blends seamlessly into cream sauces.
- → Can I make this ahead of time?
Yes, you can roast the garlic up to 2 days ahead and store it in an airtight container. However, the sauce is best prepared fresh just before serving to maintain its silky texture and flavor.
- → What pasta shapes work best with this sauce?
Fettuccine and spaghetti are ideal as they capture the creamy sauce beautifully. Pappardelle, tagliatelle, or even penne also work wonderfully. Avoid delicate pastas that might break apart when tossed.
- → How do I prevent the cream sauce from breaking?
Keep the heat at medium or medium-low to maintain a gentle simmer rather than a rolling boil. Whisk the cream and milk together before adding, and add the pasta water gradually at the end to adjust consistency without shocking the sauce.
- → Can I use half-and-half instead of heavy cream?
Absolutely. Half-and-half creates a lighter sauce while maintaining creaminess. You may need slightly less liquid overall, so add pasta water gradually to reach your desired consistency.
- → What wine pairs well with this dish?
A crisp, acidic white wine like Pinot Grigio or Sauvignon Blanc complements the richness beautifully. The acidity cuts through the cream sauce and cleanses the palate between bites.