Spaghetti with Roasted Garlic Cream Sauce

• 1 head garlic
• 12 oz spaghetti
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup unsalted butter
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1/4 teaspoon red pepper flakes (optional)
• Fresh parsley, chopped (for garnish)

Steps

1. 1 Preheat oven to 400°F. Cut off the top of the garlic head and drizzle with olive oil. Wrap in foil and roast for 35 minutes.
2. 2 While the garlic roasts, cook spaghetti in a large pot of salted boiling water until al dente.
3. 3 In a saucepan, melt butter over medium heat. Add heavy cream, roasted garlic cloves (squeezed from skins), Parmesan, salt, and pepper.
4. 4 Stir until smooth and creamy. If desired, add red pepper flakes for a kick.
5. 5 Reserve 1/2 cup pasta water, then drain pasta and add to the sauce. Toss to combine, adding pasta water if needed for consistency.
6. 6 Serve immediately, garnished with fresh parsley.

Nutrition

Tips

• For dairy-free, use plant-based cream and butter, and a dairy-free Parmesan substitute.
• Roast extra garlic heads; they're great in mashed potatoes or spread on toast!

Storage

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

Serving Suggestions

• Pair with a crisp green salad and warm, crusty bread.
• A sprinkle of toasted pine nuts adds a delightful crunch.

FAQ