Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Cut off the top 1/4 inch of the garlic head to expose the cloves. Place the garlic head on a piece of aluminum foil, drizzle with olive oil, and wrap tightly.
- Roast for 30-40 minutes, or until the cloves are soft and golden brown. Let cool slightly, then squeeze the roasted garlic cloves out of their skins into a small bowl.
- While the garlic roasts, cook the fettuccine according to package directions in a large pot of salted boiling water. Reserve about 1 cup of the pasta water before draining.
- In a large skillet, melt the butter over medium heat. Add the roasted garlic and mash it with a fork until smooth. Cook for 1 minute until fragrant.
- 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. Gradually whisk in the grated Parmesan cheese until melted and the sauce is smooth. Stir in the black pepper and salt.
- Add the drained fettuccine to the skillet with the sauce. Toss to coat. 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.
- Serve immediately, garnished with fresh parsley.
Notes
You can adjust the amount of roasted garlic to your preference. For a richer sauce, you can add an extra egg yolk to the sauce before adding the pasta.