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A plate of rigatoni pasta covered in creamy cheese sauce, topped with cracked black pepper and a sprinkle of lemon zest.
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Creamy Garlic Pasta Sauce

This creamy garlic pasta sauce is rich and silky, built on sweet roasted garlic, cream, and Parmigiano Reggiano, finished with a touch of lemon.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Dinner, Lunch
Cuisine: Italian
Diet: Vegetarian
Servings: 4
Calories: 263kcal
Author: Lora

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!!

Notes

Step-by-step images showing oil being poured onto foil, chopped walnuts in a bowl, butter melting in a pan, walnuts added to butter, walnuts mixed with butter, and a creamy mixture forming in the pan.Six-step collage showing creamy sauce being poured, stirred, and thickened in a pot, then mixed with rigatoni pasta and topped with grated cheese. Steps are labeled 7 to 12.
  • 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.

Nutrition

Calories: 263kcal | Carbohydrates: 3g | Protein: 3g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 35mg | Potassium: 112mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 1051IU | Vitamin C: 0.4mg | Calcium: 44mg | Iron: 0.2mg