Next Level Creamy Roasted Garlic Pasta
This recipe transforms a simple head of garlic into a sweet, jammy paste, creating the soul of a deeply comforting and elegant pasta dish. The sauce is luscious and velvety without any heavy cream, relying on an emulsion of starchy pasta water, roasted garlic, and Parmesan cheese to perfectly coat every noodle.
Equipment
- Oven
- Large pot
- sharp knife
- Cutting board
- Aluminum foil
- Small bowl
- Fork
- Large skillet or sauté pan
- Tongs
- Colander
- Cheese grater
- Measuring cups and spoons
Ingredients
- 1 large head of garlic
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 pound dried long pasta such as spaghetti, linguine, or bucatini
- 1 cup freshly grated Parmesan cheese, plus more for serving
- ¼ cup finely chopped fresh parsley
- 2 tablespoons unsalted butter
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat your oven to 400°F (200°C). Slice the top quarter-inch off the head of garlic to expose the cloves. Place on a piece of aluminum foil, drizzle generously with olive oil, and sprinkle with a pinch of salt and pepper. Wrap the foil to create a sealed packet and roast for 40-50 minutes, until the cloves are deeply golden and completely soft.
- While the garlic roasts, bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve at least 2 cups of the starchy pasta water.
- Once the garlic is cool enough to handle, squeeze the softened cloves out of their skins into a small bowl. Mash the cloves with a fork to create a smooth, fragrant paste.
- In the same pot used for the pasta or a large skillet, melt the butter over medium-low heat. Add the roasted garlic paste and cook for about 1 minute, stirring constantly, until incredibly fragrant.
- Slowly whisk in about 1 cup of the reserved pasta water. Bring the mixture to a gentle simmer, whisking until the garlic paste has fully dissolved and created a light sauce.
- Turn the heat down to low. Add the drained pasta, grated Parmesan cheese, and chopped parsley to the pot. Using tongs, toss everything together vigorously until the cheese melts and the sauce emulsifies into a creamy coating for the pasta.
- If the sauce is too thick, add another splash of reserved pasta water until it reaches your desired consistency. Season with additional salt and plenty of freshly cracked black pepper to taste. Serve immediately, garnished with more Parmesan cheese if desired.
Notes
Variations & Tips:
- For a touch of heat, add a pinch of red pepper flakes along with the garlic paste.
- For added texture, top the finished pasta with toasted panko breadcrumbs.
- A small squeeze of fresh lemon juice at the end can brighten up all the flavors.
- Pecorino Romano can be substituted for Parmesan, or a blend of both can be used.
- To make this recipe vegan, use a high-quality vegan Parmesan and vegan butter.
- Critical Tip: Do not under-roast the garlic; it must be completely soft to achieve the sweet, mellow flavor. Also, ensure you add the cheese over low heat to prevent it from becoming grainy.
- For a touch of heat, add a pinch of red pepper flakes along with the garlic paste.
- For added texture, top the finished pasta with toasted panko breadcrumbs.
- A small squeeze of fresh lemon juice at the end can brighten up all the flavors.
- Pecorino Romano can be substituted for Parmesan, or a blend of both can be used.
- To make this recipe vegan, use a high-quality vegan Parmesan and vegan butter.
- Critical Tip: Do not under-roast the garlic; it must be completely soft to achieve the sweet, mellow flavor. Also, ensure you add the cheese over low heat to prevent it from becoming grainy.