Linguine with Roasted Garlic Cream Sauce

• 1 head garlic
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsalted butter
• 1 pound linguine
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley
• Optional: Red pepper flakes to taste

Steps

1. 1 Preheat oven to 400°F. Slice off the top of the garlic head, drizzle with olive oil, and wrap in foil. Roast for 35-40 minutes.
2. 2 Meanwhile, cook linguine in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
3. 3 In a saucepan, melt butter over medium heat. Squeeze roasted garlic cloves into the butter and mash with a fork.
4. 4 Add heavy cream and cook until slightly thickened, about 3-4 minutes. Stir in Parmesan, salt, and pepper.
5. 5 Combine sauce with linguine in the pasta pot. Add reserved pasta water as needed to reach desired consistency.
6. 6 Stir in parsley and optional red pepper flakes. Serve immediately.

Nutrition

Tips

• Use a microplane grater for finely grated Parmesan for a smoother sauce.
• If you prefer a lighter sauce, substitute half-and-half for part of the heavy cream.
• Roasting the garlic mellows its flavor—no harsh aftertaste here!

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop with a splash of milk or cream to loosen the sauce.

Serving Suggestions

• Pair with a crisp green salad for a balanced meal.
• Add grilled shrimp or chicken for extra protein.

FAQ