Tagliatelle with Creamy Roasted Garlic and Parmesan Sauce Recipe
Roasting garlic tames its sharpness and makes it sweet, creamy, and delicate. In this dish it’s mixed with Parmesan and cream to create a sauce that wraps around the pasta like the coziest blanket on a chilly evening. It’s simple, yet a very impressive dinner for two.
Roasted garlic transforms into a sweet, velvety paste that gives the sauce deep flavor without harshness, making this dish feel restaurant-worthy while still being easy and quick to prepare at home.
Chef's tips
Don’t rush the garlic roasting step—undercooked garlic will be sharp and won’t mash into a smooth paste. If you’re unsure, roast it a few minutes longer. Also, always reserve some pasta cooking water; its starch helps you adjust the sauce to a perfectly silky consistency.
How to serve
Serve in warm bowls so the sauce stays creamy longer. Finish each portion with a drizzle of good olive oil, extra freshly ground black pepper, and a generous shower of freshly grated Parmesan.
Ingredients
- pasta or another long pasta - 320 g
- head of garlic large - 1 piece
- 30% cream - 200 ml
- grated Parmesan or another hard aged cheese - 60 g
- butter - 30 g
- olive oil for roasting the garlic - 1 tablespoon
- fresh parsley finely chopped - 2 tablespoons
- salt to taste
- freshly ground black pepper to taste
Preparation
- Preheat the oven to 190°C (top and bottom heat).
- Cut the top off the head of garlic so the tips of the cloves are exposed. Place it on a piece of aluminum foil, drizzle with olive oil, and lightly salt. Wrap the foil to form a tightly sealed packet.
- Place the garlic packet in the oven and roast for 30–35 minutes, until the cloves are very soft. When you press the head through the foil with your finger, it should feel as soft as a boiled potato.
- While the garlic is roasting, cook the pasta in a large amount of salted water according to the package instructions, until al dente. Reserve about 1 cup of the cooking water, then drain the rest.
- Remove the roasted garlic head from the oven and set aside for a few minutes to cool slightly so it doesn’t burn your fingers.
- Gently squeeze the soft garlic cloves out of their skins into a small bowl, using a teaspoon to help. Mash them with a fork into a smooth paste.
- In a large pan, melt the butter over low heat. Add the roasted garlic paste and stir for 1–2 minutes, until it becomes fragrant and combines with the butter.
- Pour in the cream, stir, and simmer over low heat for 3–4 minutes, until the sauce thickens slightly. Add the grated Parmesan and stir until it melts. If the sauce is very thick, add a little pasta cooking water.
- Taste the sauce and season with salt and a generous amount of freshly ground black pepper.
- Add the cooked pasta to the pan with the sauce and mix thoroughly so every strand is coated. If needed, add a bit more pasta water so the sauce is creamy rather than dry.
- Sprinkle with chopped parsley and serve immediately, with extra Parmesan on the table.
Storage
Makaron przechowuj w lodówce w szczelnym pojemniku. Przy podgrzewaniu na patelni dodaj odrobinę mleka lub wody, aby sos znów stał się kremowy.
