Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Place the garlic head on a piece of aluminum foil, drizzle with olive oil, and wrap tightly. Roast for 30 minutes, or until the cloves are soft and golden brown.
- Once the garlic is roasted, let it cool slightly. Squeeze the softened garlic cloves out of their skins into a small bowl. Mash them with a fork until smooth.
- Cook the fettuccine in a large pot of salted boiling water according to package directions until al dente. Reserve about 1 cup of the pasta water before draining.
- While the pasta cooks, melt the butter in a large skillet over medium heat. Add the mashed roasted garlic and cook for 1 minute, stirring constantly.
- Pour in the heavy cream and bring to a gentle simmer. Cook for 2-3 minutes, stirring occasionally, until the sauce slightly thickens.
- Reduce the heat to low. Stir in the grated Parmesan cheese, salt, and pepper until the cheese is melted and the sauce is smooth. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.
- Add the drained fettuccine to the skillet with the sauce. Toss to coat evenly. Serve immediately.
Notes
For an extra layer of flavor, you can add a pinch of nutmeg to the sauce. Garnish with fresh parsley or more Parmesan cheese if desired.