Lemon Cream Pasta with Roasted Garlic

This Lemon Cream Pasta with Roasted Garlic is rich, tangy, and ultra-satisfying. A whole head of garlic is slow-roasted until soft and caramelized, then mashed into melted butter to create a deep, savory base. Heavy cream and fresh lemon juice add velvety texture and brightness, while Parmesan cheese delivers creamy depth and umami. Tossed with perfectly al dente pasta and a splash of pasta water, this simple yet elegant dish is perfect for weeknights or date nights alike.

Author: These Carbs Don't Count

Meal Type: Peanuts Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

Servings: 2 plates

Calories: 1,122 kcal per serving

Ingredients

½ lb - pasta
Salt
1 - whole garlic
Olive oil
2 tablespoons - butter
1 cup - heavy cream
1 - juice of lemon
Salt
Black pepper
½ cup - grated Parmesan cheese
Reserved pasta water

Instructions

Preheat oven to 400°F (200°C). Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and roast for 50 minutes until golden and soft.
Cook pasta in salted boiling water until al dente. Reserve 1 cup of pasta water and drain the rest.
In a skillet, melt butter over medium heat. Squeeze the roasted garlic into the pan and mash to combine with the butter.
Pour in heavy cream and bring to a gentle simmer.
Add lemon juice, salt, and pepper. Stir well.
Add cooked pasta and a splash of pasta water. Toss to coat.
Stir in Parmesan cheese and continue stirring until the sauce thickens and coats the pasta evenly.
Serve immediately with extra Parmesan if desired.

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