Save Some nights call for something gentle, and this pasta answers every time. I used to think roasted garlic was too fussy until a friend showed me how stupidly simple it is: wrap, roast, forget about it. The smell that fills the kitchen while those bulbs turn sweet and golden is worth the wait alone. Now it's one of those recipes I make when I need comfort without thinking too hard.
I made this for my sister once after a long week, and she ate two bowls without saying much. Later she texted me asking for the recipe, which is the highest compliment in our family. It's become my go-to when someone needs feeding but doesn't want to talk about it. The creamy, garlicky warmth does the work for you.
Ingredients
- Garlic bulbs: Roasting transforms them from sharp to buttery and sweet, so don't skip this step or try to use jarred roasted garlic, it's not the same.
- Olive oil: Just enough to keep the garlic from drying out in the oven and to help it caramelize nicely.
- Fettuccine or spaghetti: Wide noodles hold the sauce better, but use what you have, even penne works in a pinch.
- Heavy cream: This is what makes the sauce luscious and coating, no shortcuts here if you want that silky texture.
- Milk: Loosens the sauce just enough so it doesn't feel too heavy or cloying.
- Parmesan cheese: Freshly grated melts smoothly into the sauce, the pre-shredded stuff clumps and tastes like dust.
- Shallot: Adds a mild sweetness that plays well with the garlic without competing.
- Nutmeg: A tiny pinch adds warmth and depth you can't quite name but will notice if it's missing.
- Butter: For richness and to help the shallot soften without browning too fast.
Instructions
- Roast the garlic:
- Slice the tops off each bulb so the cloves peek out, drizzle with olive oil, wrap snugly in foil, and roast at 200°C for 35 to 40 minutes until the cloves are soft and golden. Let them cool enough to handle, then squeeze the cloves out like toothpaste.
- Cook the pasta:
- Boil a big pot of well-salted water and cook your pasta until just al dente, it will finish cooking in the sauce. Save half a cup of that starchy pasta water before draining.
- Start the sauce:
- Melt butter in a large skillet over medium heat, add the chopped shallot, and let it soften for about two minutes until it smells sweet. Mash your roasted garlic into a paste and stir it in, cooking for another minute until the kitchen smells incredible.
- Add the cream:
- Pour in the cream and milk, whisking them together, then let the mixture come to a gentle simmer. Cook for three to four minutes, stirring occasionally, until it thickens just slightly.
- Finish the sauce:
- Stir in the Parmesan, salt, pepper, and nutmeg if you're using it, and let everything simmer gently until the cheese melts into a velvety, cohesive sauce. Taste and adjust the seasoning.
- Toss and serve:
- Add the drained pasta directly to the skillet and toss to coat every strand. If the sauce feels too thick, add the reserved pasta water a splash at a time until it's glossy and clings beautifully.
Save There was a night I made this after a friend's breakup, and we ate it straight from the skillet with a bottle of wine. She said it tasted like a hug, and I think that's exactly what good pasta should do. It's not just dinner, it's the thing that makes you feel held when you need it most.
How to Know When It's Done
The sauce should coat the back of a spoon and cling to the pasta without being gloppy. If it slides right off, it needs another minute of simmering. The pasta itself should have just a little bite left when you drain it, because it will soften slightly as it finishes in the sauce. Trust your instincts more than the clock.
Make It Your Own
I've stirred in handfuls of baby spinach at the end and let it wilt into the sauce, which adds color and makes you feel slightly virtuous. Sautéed mushrooms are another good move, especially cremini or shiitake. Some people add a squeeze of lemon juice for brightness, but I prefer it rich and uninterrupted. A pinch of red pepper flakes never hurts if you want a little heat lurking underneath all that cream.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container. The sauce will thicken as it cools, but that's normal. When you reheat it, do it gently in a skillet over low heat with a splash of milk or cream, stirring until it loosens back up.
- Don't microwave it on high or the sauce will break and turn oily.
- Add a little extra Parmesan when reheating to freshen up the flavor.
- It also freezes okay for up to a month, though the texture won't be quite as silky after thawing.
Save This is the kind of pasta that doesn't need much else, just good company and maybe some crusty bread to mop up the sauce. Make it once and it'll become one of those recipes you return to without thinking.
Recipe FAQ
- → Can I use jarred roasted garlic instead of roasting fresh bulbs?
Yes, jarred roasted garlic works well for convenience. Use about 6-8 cloves from the jar, mashed into a paste. The flavor will be slightly different but still delicious. Adjust seasoning to taste since commercial roasted garlic varies in intensity.
- → What type of pasta works best for this sauce?
Fettuccine and spaghetti are ideal as their surface area holds the creamy sauce beautifully. Pappardelle, tagliatelle, or even penne work wonderfully too. Avoid thin pasta like angel hair, which can become mushy.
- → How do I prevent the cream sauce from breaking?
Keep heat at medium or below and avoid boiling. Whisk cream and milk together before adding, and introduce them gradually into the butter and garlic base. If the sauce looks grainy, lower heat immediately and stir gently until smooth.
- → Can I make this dairy-free or lighter?
For a lighter version, substitute half-and-half or Greek yogurt for heavy cream. Dairy-free alternatives like oat or cashew cream also work. Use butter substitute or olive oil instead of butter, and nutritional yeast for cheesy flavor.
- → How should I store leftovers?
Refrigerate in an airtight container for up to 3 days. Reheat gently over low heat with a splash of milk or cream to restore the sauce consistency. Avoid high heat, which can cause separation. Freezing is not recommended due to the cream-based sauce.
- → What wines pair well with this dish?
Crisp white wines complement the rich garlic cream beautifully. Pinot Grigio, Sauvignon Blanc, Vermentino, or Albariño are excellent choices. Their acidity cuts through the richness and enhances the garlic's subtle sweetness.