Ingredients:

  • 2 whole heads of garlic
  • 1 tbsp extra virgin olive oil
  • 1 pinch kosher salt
  • 1 lb fettuccine pasta
  • 0.5 cup unsalted high-fat butter
  • 2 cups heavy whipping cream
  • 1.5 cups freshly grated Parmigiano-Reggiano
  • 0.25 tsp ground nutmeg
  • 0.5 tsp black pepper
  • 0.25 cup fresh Italian parsley, finely chopped
  • 0.5 cup reserved starchy pasta water

Instructions:

  1. Preheat oven to 400°F (200°C). Slice the top 1/4 inch off the garlic heads to expose the cloves. Place on aluminum foil, drizzle with olive oil and salt, and wrap tightly. Roast for 45 minutes until cloves are golden and soft. Squeeze cloves out and mash into a smooth paste.
  2. Bring a large pot of heavily salted water to a boil. Cook fettuccine until al dente. Reserve 0.5 cup of starchy pasta water before draining the noodles.
  3. In a deep 12-inch skillet over medium-low heat, melt the butter. Whisk in the roasted garlic paste until fragrant.
  4. Slowly pour in the heavy whipping cream. Note: Stirring constantly helps the garlic distribute evenly throughout the liquid.
  5. Bring the cream mixture to a gentle simmer (don't let it boil hard!). Whisk in the 0.25 tsp nutmeg and 0.5 tsp black pepper. Reduce the heat to low and add the 1.5 cups Parmigiano Reggiano in three batches, whisking after each addition until the sauce is glossy and thick. If it looks too thick, whisk in a splash of the reserved pasta water.
  6. Toss the cooked pasta into the sauce, adding reserved pasta water as needed to achieve a glossy, velvety emulsion. Garnish with fresh parsley and serve immediately.