Ingredients
Scale
- 1 cup heavy cream
- 1 bulb garlic, roasted
- 1 tablespoon olive oil
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon zest
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese
- 1 pound pasta of your choice
- Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Wrap the garlic bulb in aluminum foil and roast for 30-35 minutes until golden and soft. Let cool before squeezing the cloves into a bowl.
- Boil salted water in a large pot. Cook pasta according to package instructions until al dente, reserving one cup of pasta water before draining.
- In a medium saucepan, heat olive oil over medium heat. Mash in roasted garlic and cook for about 2 minutes.
- Add heavy cream, stirring well for about 3-4 minutes without boiling.
- Stir in lemon juice and zest; season with salt and black pepper. Continue cooking for an additional 2 minutes.
- Gradually fold in Parmesan cheese until melted and fully incorporated.
- Toss cooked pasta with the sauce, adding reserved pasta water as needed for desired consistency.
- Garnish with fresh parsley and serve immediately.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 86mg