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This Creamy Roasted Garlic Pasta Is So Good You'll Want to Make a Double Batch Every Time

Indulge in this creamy roasted garlic pasta that combines the sweetness of roasted garlic with a silky sauce over fettuccine. Each bite delivers rich flavors complemented by fresh parsley, making it a delightful main course you’ll crave again and again.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 pound fettuccine
  • 1 head of garlic
  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley chopped

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Cut the top off the head of garlic, drizzle with olive oil, wrap in foil, and roast for about 30-35 minutes.
  3. While the garlic roasts, cook fettuccine according to package directions until al dente, usually about 8-10 minutes. Reserve 1 cup of pasta water before draining.
  4. Once garlic is roasted, squeeze the cloves into a bowl and mash them with a fork until smooth.
  5. In a large skillet, combine the mashed garlic, heavy cream, and Parmesan cheese over medium heat. Stir until the cheese melts and the sauce thickens slightly, about 5–7 minutes.
  6. Add the drained fettuccine to the skillet, tossing to coat. If the sauce seems too thick, add reserved pasta water a little at a time until you reach your desired consistency.
  7. Season with salt and pepper to taste and garnish with fresh parsley before serving.

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of water if needed to loosen the sauce.