This creamy garlic pasta recipe is rich, silky, and built on sweet roasted garlic, cream, and Parmigiano Reggiano.
If you like this recipe, you will also love my Creamy Lemon Ricotta Pasta and Creamy Tomato Pasta.
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The garlic roasts low and slow until it turns sweet, golden, and mellow, about 45 minutes mostly hands-off, then gets whisked into butter, cream, and Parmigiano for a sauce that is smooth, fragrant, and indulgent without being heavy.
Finished with a little lemon juice and zest, it is the kind of pasta that feels like a hug in a bowl.
Ingredients
- Unsalted butter - the rich base the sauce builds on.
- Extra-virgin olive oil - for roasting the garlic and finishing the sauce.
- Whole garlic bulbs - roasted until soft and golden, the star of the dish.
- Heavy cream - gives the sauce its velvety texture. Half-and-half works for a lighter version.
- Low sodium vegetable broth - thins the sauce to the right consistency while keeping this vegetarian.
- Lemon juice and zest - brightens the richness of the cream and cheese.
- Parmigiano Reggiano - adds salty, nutty depth. Grate it fresh, pre-shredded will not melt as smoothly.
- Sea salt and freshly ground black pepper
- Pasta - rigatoni or penne catch the sauce well, spaghetti and linguine work beautifully too.
- Fresh parsley or basil - optional, for a bright, fresh finish.
- Hot pepper flakes - optional, for a little heat.
How to Make Creamy Garlic Pasta
- Heat the oven to 400°F. Slice the tops off the garlic bulbs to expose the cloves, drizzle with olive oil, wrap in foil, and roast about 45 minutes, until soft, golden, and caramelized.
- Let the garlic cool slightly, then squeeze the cloves out and mash into a smooth paste.
- Cook the pasta in salted boiling water until one minute before al dente. Reserve ½ cup of the pasta water, then set the pasta aside.
- Melt the butter in a large skillet over medium heat, then whisk in the roasted garlic paste.
- Pour in the cream and lower the heat to a gentle simmer.
- Whisk in about ½ cup of the broth and season with salt. Add more broth if the sauce thickens too much.
- Add the pasta along with ¼ cup of the reserved pasta water. Toss and let it bubble together a minute so the sauce coats it well.
- Stir in the hot pepper flakes, if using, and a drizzle of olive oil.
- Add the lemon juice and zest, then slowly whisk in the Parmigiano, letting it melt smoothly before adding more. Simmer a couple of minutes until glossy and slightly thickened.
- Serve right away, finished with fresh parsley or basil, extra lemon zest, more Parmigiano, and a crack of black pepper.
Pro Tips for the Creamiest Garlic Sauce
- Use real roasted garlic, not garlic powder. It is what gives the sauce its true depth of flavor.
- Simmer the cream on low heat. Too high and it can curdle or reduce too fast.
- Grate your Parmigiano fresh. Pre-shredded cheese will not melt as smoothly, and skip the Parmesan, it is not the same cheese.
- Stir in a bit of pasta water to help the sauce emulsify and cling to every strand.
- Finish with a drizzle of olive oil and cracked pepper right before serving.
FAQs
Can I make this with milk instead of cream?
Yes, but the sauce will be lighter. Simmer it a bit longer to thicken, or add a touch more Parmigiano for richness.
What pasta shape works best?
Rigatoni or penne catch the sauce in every bite, but long noodles like spaghetti or linguine work beautifully too.
Can I add protein?
Definitely. Sautéed shrimp, chicken, or pancetta all turn this into a more complete meal.
Can I make it ahead?
Yes, the sauce keeps up to 2 days in the fridge. Reheat gently with a splash of cream or milk to bring back its texture.
How do I reduce the garlic taste if it feels too strong?
Roasting the garlic already mellows its bite significantly compared to raw garlic, but if you want it even milder, use one bulb instead of two, or stir in a little extra cream.
Freezing and Storing
- To store: keep leftovers in an airtight container in the fridge for up to 3 days.
- To freeze: freeze just the sauce, without pasta, for up to 2 months. Thaw overnight and reheat slowly over low heat.
What to Serve with This Pasta
- A side salad of mixed greens with a simple vinaigrette
- Roasted Brussels sprouts, carrots, and parsnips
- Garlic bread or crusty bread for dipping in the sauce
- Grilled chicken or shrimp for added protein
- Tiramisu for an easy, perfect ending
More Pasta Recipes to Try
- Rigatoni alla Bolognese
- Pasta with Ricotta and Peas
- Sicilian Pasta with Cauliflower
- Easy Pasta with Cherry Tomatoes
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Creamy Garlic Pasta Sauce
Equipment
Ingredients
- l lb of rigatoni or penne you could also use any long pasta like spaghetti or linguine
- 2 whole heads garlic
- 2 Tablespoons of extra virgin olive oil
- 2 Tablespoons unsalted butter
- ½ teaspoon pepper
- 1 cup heavy cream
- 1 cup broth low sodium
- juice of one large lemon
- Zest of a lemon organic
- ½ cup grated Parmigiano Reggiano plus more to serve
- extra lemon zest to serve optional
- hot pepper flakes to serve optional
Instructions
- Prep Garlic Bulbs
- Heat oven to 400F. Remove the loose outer layers and slice off the tops horizontally-just enough to expose the cloves. Drizzle each bulb with olive oil, wrap in foil, and roast for about 45 minutes, until the cloves are soft, golden, and caramelized.
- Cool Roasted Garlic
- Let the garlic cool slightly, then squeeze the cloves onto a board. Use the back of a spoon to mash them into a smooth, fragrant paste.
- Cook Pasta
- In a large pot of salted boiling water, cook the pasta until it's one minute before al dente. Reserve ½ cup of the starchy cooking pasta water. Set aside the pasta when it's ready to add to the sauce. The pasta will be added to the sauce and cook a little more.
- Melt the Butter
- In a large skillet, melt the butter over medium heat.
- Add the Garlic and Cream
- Whisk in the roasted garlic paste. Pour in the cream and lower the heat so it gently simmers.
- Add broth
- Add in a bit of broth and stir to combine. Start with ½ cup. Season with salt. Add more if it thickens too much.
- Combine Pasta and Sauce
- Add the cooked pasta directly into the pan with about ¼ cup of pasta water. Toss well and let it bubble together for a minute so the sauce coats it well.
- Spice it up
- Add on some crushed red pepper flakes (if you're using them)and a drizzle of olive oil. Stir to combine.
- Incorporate Lemon and Parmigiano
- Add the lemon juice and zest, then slowly whisk in the Parmigiano, letting each addition melt smoothly before adding more. Let it simmer for a couple of minutes until slightly thickened and glossy.
- Garnish and Serve
- Serve immediately. If you like, finish with a sprinkle of lemon zest and more grated Parmigiano and a crack of black pepper. ENJOY!!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Garlic: roasting transforms the flavor into something sweet and mellow. For a bolder garlic taste, add a small clove of fresh minced garlic along with the roasted paste.
- Pasta water: do not skip it, the starch helps the sauce cling beautifully. Time the pasta so it finishes right as the sauce is ready.
- Cheese: use freshly grated Parmigiano Reggiano, not pre-grated, for the smoothest melt.
- Serving: best served immediately while creamy and glossy. If reheating, add a splash of cream or milk to revive the sauce.
- Nutrition: is an estimate and will vary depending on the exact ingredients used.
