Pin The smell hit me before I even opened the oven door. Sweet, caramelized garlic mingling with something almost nutty, filling the entire kitchen with warmth. I had roasted garlic before, but never with the intention of turning it into the star of a cream sauce. That night, I squeezed those soft golden cloves into a pan of butter and cream, and the transformation was immediate. What started as a weeknight experiment became the pasta I crave when everything else feels too complicated.
I made this for my sister the week she moved into her first apartment. She had no furniture yet, just a folding table and two mismatched chairs, but we sat there with our bowls of pasta and it felt like a celebration. She kept going back for seconds, scraping the pan with her fork to get every last bit of sauce. Later, she told me it was the first meal that made her new place feel like home.
Ingredients
- Garlic bulbs: Roasting transforms them into something entirely different, sweet and spreadable, almost like butter with a deep savory backbone.
- Olive oil: Just a drizzle keeps the garlic from drying out in the oven and helps it caramelize beautifully.
- Fettuccine or spaghetti: The wide ribbons of fettuccine are traditional, but spaghetti works just as well and twirls up all that creamy sauce.
- Unsalted butter: This is your flavor base, melting into the shallots and roasted garlic to build richness from the ground up.
- Shallot: It adds a subtle sweetness and complexity that plain onion just cannot match.
- Heavy cream: The backbone of your sauce, it thickens as it simmers and coats the pasta in silky luxury.
- Milk: A splash thins the cream just enough to keep the sauce from becoming too dense or cloying.
- Parmesan cheese: Freshly grated is essential here, it melts smoothly and adds a salty, nutty depth that pre-shredded cheese never will.
- Black pepper and salt: Simple seasonings that let the roasted garlic shine without competing for attention.
- Nutmeg: Just a pinch adds warmth and a hint of intrigue, though you can skip it if you prefer.
- Fresh parsley: A handful of green brightens the plate and cuts through the richness with a fresh, herbal note.
Instructions
- Roast the garlic:
- Preheat your oven to 200°C (400°F), slice the tops off two whole garlic bulbs to expose the cloves, drizzle them with olive oil, wrap tightly in foil, and roast for 35 to 40 minutes until they are soft and golden. Once cool enough to handle, squeeze out the roasted cloves, they should slide right out like sweet, creamy paste.
- Cook the pasta:
- Bring a large pot of salted water to a rolling boil and cook 350 g of fettuccine or spaghetti until al dente, following the package directions. Before draining, scoop out half a cup of the starchy pasta water and set it aside, you will need it later.
- Sauté the shallot:
- Melt 2 tablespoons of butter in a large skillet over medium heat, add the finely chopped shallot, and cook for about 2 minutes until it softens and turns translucent. The kitchen will start to smell amazing at this point.
- Add the roasted garlic:
- Mash the roasted garlic cloves into a smooth paste and stir them into the skillet with the shallot. Cook for about a minute, stirring constantly, until the garlic becomes fragrant and starts to melt into the butter.
- Build the cream sauce:
- Pour in 250 ml of heavy cream and 60 ml of milk, whisking everything together until smooth. Let it come to a gentle simmer and cook for 3 to 4 minutes, stirring occasionally, until the sauce thickens just slightly.
- Finish with cheese and seasoning:
- Stir in 60 g of freshly grated Parmesan, along with the salt, black pepper, and a pinch of nutmeg if you are using it. Keep the heat low and let the cheese melt into the sauce, whisking until it turns velvety and cohesive.
- Toss the pasta:
- Add the drained pasta directly to the skillet and toss it with the sauce, using tongs to coat every strand. If the sauce feels too thick, add the reserved pasta water a splash at a time until it reaches the perfect silky consistency.
- Serve:
- Plate the pasta immediately, topping each serving with extra Parmesan and a sprinkle of fresh parsley if you like. Serve it hot, with crusty bread on the side to soak up every last drop.
Pin 
There was a rainy Tuesday when I made this just for myself. I ate it straight from the pan, standing at the counter with a glass of wine, watching the rain streak down the window. It was one of those small, quiet moments that remind you that taking care of yourself can be as simple as a bowl of pasta that makes you feel held.
Choosing Your Pasta Shape
Fettuccine is classic for a reason, its wide, flat ribbons catch and hold the cream sauce in every fold. But I have also made this with spaghetti, penne, and even rigatoni, and each shape brings its own charm. Long noodles give you that satisfying twirl on your fork, while tube shapes trap little pockets of garlicky cream inside. If you are using a shorter pasta, you might want to thin the sauce just a bit more so it coats evenly. Whatever you choose, make sure to cook it al dente, the slight bite gives structure and keeps the dish from turning mushy.
Adjusting the Richness
This sauce is indulgent by design, but you can lighten it without losing the soul of the dish. Swap half the heavy cream for half and half, or use a mix of milk and a few spoonfuls of cream cheese for body. I have even made a version with whole milk and a tablespoon of flour whisked in, and while it was not quite as luscious, it still tasted deeply satisfying. The roasted garlic carries so much flavor on its own that the sauce does not need to be heavy to feel complete. Just remember to adjust your pasta water additions, lighter sauces sometimes need a bit more starch to help them cling.
Serving and Pairing Ideas
This pasta shines on its own, but it also plays well with others. I love adding sautéed spinach or roasted mushrooms for a bit of earthiness and color. A handful of peas stirred in at the end brings sweetness and a pop of green. If you want protein, grilled chicken or shrimp work beautifully, though I have also served it alongside a simple arugula salad dressed with lemon and olive oil. As for wine, a crisp Pinot Grigio or Sauvignon Blanc cuts through the richness perfectly, though a light red like Pinot Noir is lovely too if that is what you are in the mood for.
- Roast the garlic ahead of time and store the cloves in the fridge for up to three days, it makes weeknight cooking even faster.
- If you have leftovers, reheat them gently with a splash of milk or cream to bring the sauce back to life.
- For a bit of heat, add a pinch of red pepper flakes when you sauté the shallot.
Pin This is the kind of dish that feels like a hug from the inside out, simple enough for a Tuesday night but special enough to share with people you love. Every time I make it, I am reminded that the best meals do not have to be complicated, they just have to be made with a little care.
Recipe Questions & Answers
- → Why roast garlic instead of using fresh cloves?
Roasting transforms raw garlic's sharp, pungent bite into something sweet, mellow, and almost buttery. The long, gentle heat caramelizes the natural sugars in the garlic, making it creamy and spreadable—perfect for incorporating directly into delicate cream sauces.
- → Can I make this ahead of time?
Roast the garlic bulbs earlier in the day and store them covered in the refrigerator. The sauce is best prepared fresh just before serving, as cream-based sauces can separate or thicken too much when reheated. Cook pasta fresh to maintain al dente texture.
- → What if I don't have fettuccine?
Any long, flat pasta works beautifully—spaghetti, linguine, or pappardelle all pair well with this creamy sauce. Short pasta shapes like penne or rigatoni also work; just adjust cooking time per package instructions.
- → How do I prevent the sauce from breaking?
Keep your heat at medium or medium-low throughout, and never boil the cream vigorously. Whisk gently when adding cream to the garlic-shallot base. If your sauce seems too thick, add reserved pasta water gradually—its starch helps emulsify and maintain silkiness.
- → Can I use half-and-half instead of heavy cream?
Yes, absolutely. Half-and-half creates a lighter version with slightly less richness. You may need an extra tablespoon of butter to achieve the same velvety texture, as cream has more fat to coat the pasta.
- → What wine pairs best with this dish?
A crisp, unoaked white wine with good acidity complements the richness beautifully. Pinot Grigio, Sauvignon Blanc, or Italian Vermentino cut through the cream and refresh your palate between bites.