Tagliatelle with Roasted Garlic Cream Sauce

• 1 head garlic
• 12 ounces tagliatelle
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Salt
• Freshly ground black pepper
• 2 tablespoons olive oil
• 1/4 cup chopped fresh parsley
• Optional: Red pepper flakes for spice

Steps

1. 1 Preheat oven to 400°F. Cut off the top of the garlic head, drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft.
2. 2 Meanwhile, bring a large pot of salted water to a boil and cook the tagliatelle until al dente.
3. 3 In a saucepan, melt butter over medium heat. Add roasted garlic cloves, squeezing out the pulp, and mash with a fork.
4. 4 Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan until melted and smooth.
5. 5 Drain pasta, reserving 1/2 cup pasta water. Toss pasta with the garlic cream sauce, adding pasta water as needed for consistency.
6. 6 Season with salt and pepper to taste, and stir in chopped parsley.
7. 7 Serve immediately, optionally sprinkled with red pepper flakes for a kick.

Nutrition

Tips

• For a richer flavor, toast the garlic in foil at room temperature for a few hours before roasting.
• If you prefer a lighter version, substitute half-and-half for some of the heavy cream.

Storage

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

Serving Suggestions

• Pair with a crisp green salad and a glass of Chardonnay.
• Add grilled shrimp or chicken for a heartier meal.

FAQ