Save The smell hit me before I even opened the oven door. Sweet, caramelized garlic wrapped in foil, turning golden and soft while I chopped shallots at the counter. I wasn't following anyone's recipe that night, just chasing a craving for something creamy and comforting without the sharpness of raw garlic. When I finally squeezed those tender cloves into the pan, they dissolved into the butter like they'd been waiting all along. That first taste made me forget I'd planned to add chicken.
I made this for my sister after she moved into her first apartment with a kitchen smaller than a closet. We stood elbow to elbow at her tiny stove, and when she tasted the sauce, she went quiet in that way people do when food surprises them. She told me later she made it three times that month, each time tweaking it with whatever she had on hand. It became her comfort dish, the thing she'd cook on hard days when she needed to feel capable again.
Ingredients
- 2 whole garlic bulbs: Roasting them whole in foil turns sharp garlic into a sweet, spreadable paste that melts into the sauce without any harsh edges.
- 2 tsp olive oil: Just enough to keep the garlic from drying out in the oven and to help it caramelize into golden softness.
- 350 g fettuccine or spaghetti: Fettuccine holds the cream sauce beautifully, but spaghetti works just as well if that's what you have open in the pantry.
- Salt, for pasta water: The water should taste like the sea, salty enough that the pasta absorbs flavor as it cooks.
- 2 tbsp unsalted butter: This is your flavor base, where the shallots will soften and the roasted garlic will bloom.
- 1 small shallot, finely chopped: Milder than onion, it adds a subtle sweetness that doesn't compete with the garlic.
- 250 ml heavy cream: The backbone of the sauce, thick and rich enough to cling to every strand of pasta.
- 60 ml milk: Thins the cream just slightly so the sauce coats without feeling heavy.
- 60 g freshly grated Parmesan cheese: Pre-grated doesn't melt the same way; fresh Parmesan turns the sauce silky and adds that nutty, salty depth.
- 1/4 tsp freshly ground black pepper: A little heat to balance the richness, best when cracked fresh.
- 1/4 tsp salt, or to taste: Start with less than you think you need; the Parmesan and pasta water both add salt.
- Pinch of nutmeg (optional): A secret ingredient that adds warmth without announcing itself, just a whisper in the background.
- Extra Parmesan, for serving: Because there's no such thing as too much Parmesan when the sauce is this good.
- Chopped fresh parsley (optional): A pop of green and freshness to cut through the cream, though I often skip it when I'm cooking just for myself.
Instructions
- Roast the Garlic:
- Preheat your oven to 200°C (400°F). Slice the tops off each garlic bulb to expose the cloves, drizzle with olive oil, wrap tightly in foil, and roast for 35 to 40 minutes until the cloves are soft and golden. When they're cool enough to handle, squeeze the roasted garlic out into a small bowl.
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente, following the package timing but tasting a minute early. Reserve half a cup of the starchy pasta water before draining.
- Start the Sauce:
- Melt the butter in a large skillet over medium heat. Add the chopped shallot and sauté for about 2 minutes, stirring often, until it softens and turns translucent.
- Add the Roasted Garlic:
- Mash the roasted garlic cloves into a rough paste with the back of a fork, then add to the skillet. Stir for about a minute, letting the garlic warm and release its sweet, mellow fragrance.
- Build the Cream Base:
- Pour in the cream and milk, whisking gently to combine everything. Bring the mixture to a gentle simmer and let it cook for 3 to 4 minutes, whisking occasionally, until it thickens just slightly.
- Finish the Sauce:
- Stir in the Parmesan, salt, pepper, and nutmeg if you're using it. Let the sauce simmer gently until the cheese melts completely and the sauce turns velvety and smooth.
- Toss the Pasta:
- Add the drained pasta directly to the skillet, tossing with tongs to coat every strand. If the sauce feels too thick, add reserved pasta water a splash at a time until it loosens and clings perfectly.
- Serve:
- Divide the pasta among bowls and finish with extra Parmesan and a sprinkle of parsley if you like. Serve immediately while the sauce is still glossy and warm.
Save There was a dinner party where I served this to friends who claimed they didn't like garlic. They went back for seconds before admitting they'd been wrong all along. One of them still texts me every few months asking if I remember the creamy pasta, as if I could forget the look on her face when she scraped her bowl clean. It's become the dish I make when I want people to feel cared for without making a fuss about it.
Making It Your Own
This sauce is forgiving enough to handle whatever you want to fold into it. I've stirred in sautéed mushrooms when I had a container wilting in the fridge, and once I added a handful of baby spinach right at the end, letting it wilt into the cream. A friend swears by adding sun-dried tomatoes for a little tang, and I've seen people toss in cooked chicken or shrimp when they need something more substantial. The roasted garlic is the heart of it, but the rest can shift with your mood or your pantry.
Pairing and Serving
I always pour something crisp and bright to cut through the richness, usually a Pinot Grigio or Sauvignon Blanc that's been chilling since the afternoon. A simple green salad with lemon vinaigrette on the side keeps things from feeling too heavy, though honestly, some nights I skip the salad entirely and just lean into the comfort. Crusty bread for mopping up the extra sauce isn't optional; it's the whole point of having any sauce left in the bowl.
Storage and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and they reheat better than most cream-based pastas. I add a splash of milk or even a bit of pasta water to the pan and warm it gently over low heat, stirring often so the sauce loosens back up instead of turning greasy. The microwave works in a pinch, but the stovetop brings the sauce back to life in a way that feels worth the extra two minutes.
- If you're making this ahead, cook the pasta just shy of al dente so it doesn't turn mushy when you reheat it.
- Freeze individual portions in freezer-safe containers for up to a month, thawing overnight in the fridge before reheating.
- Freshen up reheated pasta with a handful of fresh Parmesan and a crack of black pepper right before serving.
Save This is the kind of dish that makes your kitchen smell like a reason to stay home. I hope it becomes one of those recipes you don't need to measure anymore, the kind you make on a Tuesday just because.
Recipe FAQs
- → Can I prepare the roasted garlic ahead of time?
Yes, roasted garlic can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator. This makes assembly much faster on busy evenings.
- → What pasta works best for this dish?
Fettuccine and spaghetti are ideal as their broad or thin surfaces capture the cream sauce beautifully. Pappardelle or linguine also work wonderfully. Avoid tiny shapes that don't hold sauce well.
- → How do I prevent the sauce from breaking?
Keep heat at medium or medium-low throughout cooking. Avoid high heat, which can separate cream. Whisk constantly when combining cream and milk, and add pasta water gradually to maintain emulsion.
- → Can I make this dairy-free?
Substitute heavy cream with coconut cream or cashew cream, use dairy-free butter, and omit Parmesan or use nutritional yeast for umami depth. The sauce will be slightly less rich but still delicious.
- → What vegetables complement this pasta?
Sautéed spinach, mushrooms, or roasted cherry tomatoes pair beautifully. Peas add sweetness, while blanched broccoli provides texture. Stir them in during the final tossing stage.
- → How do I store leftovers?
Refrigerate in an airtight container for up to 2 days. Reheat gently on the stovetop over low heat, adding splash of cream or pasta water to restore sauce consistency. Do not microwave as it can make pasta rubbery.