Ingredients
Equipment
Instructions
Roast the Garlic
- Preheat oven to 400°F (200°C). Slice the top off the garlic head, place on foil, drizzle with olive oil, salt, and pepper. Wrap and roast for 35-40 minutes until soft and golden-brown.
Cook the Pasta
- Bring a large pot of heavily salted water to a boil. Cook fettuccine according to package directions for al dente. IMPORTANT: Before draining, reserve 1 1/2 cups (360ml) of the starchy pasta water.
Assemble the Sauce
- Squeeze the roasted garlic cloves from their skins. Mash two-thirds into a paste, leaving the rest whole. Melt butter in a large skillet over medium heat, add the garlic paste, and cook for 1 minute until fragrant.
- Pour in the heavy cream and add the lemon zest. Bring to a gentle simmer, then reduce heat to low and cook for 2-3 minutes.
- Turn off the heat. Add the drained pasta, grated Parmesan, and 1/2 cup (120ml) of pasta water to the skillet. Toss vigorously until the sauce becomes thick and glossy, adding more pasta water as needed for consistency. Stir in lemon juice, minced parsley, and whole garlic cloves. Season to taste with salt and pepper and serve immediately.
Notes
Don't Overcook the Pasta: Al dente pasta will finish cooking in the sauce and absorb the flavor without becoming mushy.
Use Freshly Grated Parmesan: Pre-shredded cheeses contain anti-caking agents that can make your sauce grainy.
Add Cheese Off the Heat: Adding Parmesan to a boiling sauce can cause it to seize and become oily or clumpy.
Control the Consistency: The starchy pasta water is your tool for perfection. Add it slowly until the sauce is exactly as you want it.
Use Freshly Grated Parmesan: Pre-shredded cheeses contain anti-caking agents that can make your sauce grainy.
Add Cheese Off the Heat: Adding Parmesan to a boiling sauce can cause it to seize and become oily or clumpy.
Control the Consistency: The starchy pasta water is your tool for perfection. Add it slowly until the sauce is exactly as you want it.
