Description
A rich and velvety pasta sauce made with slow-roasted garlic, heavy cream, and zesty lemon juice. This sauce clings to your favorite pasta, creating a perfectly balanced dish that’s comforting, bright, and packed with savory depth. Great for weeknights or special occasions alike.
Ingredients
2 whole garlic bulbs, roasted
1 cup heavy cream
½ cup freshly grated parmesan cheese
2 tablespoons unsalted butter
2 tablespoons lemon juice
1 teaspoon lemon zest
Salt to taste
Cracked black pepper to taste
¼ teaspoon crushed red pepper flakes (optional)
¼ cup reserved pasta water
Instructions
1. Preheat the oven to 400°F (200°C). Slice the tops off two garlic bulbs, drizzle with olive oil, wrap in foil, and roast for 40–45 minutes until soft and golden.
2. In a small saucepan over medium heat, melt the butter. Squeeze in the roasted garlic cloves and mash into the butter. Sauté gently for 1–2 minutes.
3. Pour in the heavy cream and stir constantly. Simmer on low for 5–6 minutes to let the garlic infuse. Avoid boiling.
4. Add lemon juice, lemon zest, and parmesan cheese. Whisk until smooth and the cheese is melted. Season with salt, black pepper, and optional red pepper flakes.
5. Optional: For a silky texture, blend the sauce using an immersion blender or regular blender.
6. Add cooked pasta and a splash of reserved pasta water. Toss to coat the pasta evenly and serve warm.
Notes
Roast the garlic low and slow to achieve a soft, sweet flavor—don’t rush this step.
Always add lemon after the cream is heated to prevent curdling.
Freshly grated parmesan melts better and enhances the creamy texture compared to pre-shredded.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Pasta Sauce
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 1g
- Sodium: 240mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 85mg
Keywords: roasted garlic, lemon pasta sauce, creamy sauce