Roasted Fettuccine Garlic Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add the fettuccine and cook until just shy of al dente (about 9–10 minutes for most dried fettuccine). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Warm cream and stock

In a medium saucepan over low heat, combine the heavy cream and chicken or vegetable stock. Warm gently until small bubbles form at the edges, then reduce heat to very low to keep warm while you prepare garlic; do not boil.

In a large sauté pan or shallow casserole (that can go in the oven or under a broiler), melt the butter with 1 tablespoon olive oil over medium heat. Add the chopped shallot and sauté 2–3 minutes until translucent and fragrant, but not browned.

Roast the garlic

Preheat oven to 400°F (200°C). Slice the top 1/4 off each garlic bulb to expose the cloves. Place bulbs on a piece of foil, drizzle with 1 tablespoon olive oil and sprinkle a pinch of salt. Wrap each bulb or tent them with foil and roast on a rimmed baking sheet for 35–40 minutes, until cloves are golden and very soft. Let cool slightly.

Extract roasted garlic

When cool enough to handle, squeeze the roasted cloves out of the skins into a small bowl and mash with the back of a spoon into a smooth paste (about 6–8 tablespoons of mashed garlic).

Add the mashed roasted garlic to the sauté pan with the shallot and cook together 1 minute to bloom aromas. Stir in crushed red pepper flakes, thyme leaves stripped from stems, salt and pepper. Cook 30–45 seconds until fragrant.

Combine pasta and sauce

Pour the warm cream-stock mixture into the sauté pan with the garlic-shallot mixture. Bring to a gentle simmer over medium-low heat. Add the drained fettuccine to the pan and toss to coat. If the sauce feels tight, add reserved pasta water a few tablespoons at a time until the sauce reaches a silky consistency (you may not need the full cup). Stir in grated parmesan until melted and cohesive, 1–2 minutes.

Add lemon and herbs

Zest the lemon directly over the pasta, then squeeze in 1 tablespoon of lemon juice. Stir in chopped parsley. Taste and adjust seasoning with additional salt and pepper as needed.

Prepare toasted breadcrumbs

While pasta is finishing, heat 1 tablespoon olive oil in a small skillet over medium heat. Add panko breadcrumbs and toast, stirring frequently, until golden and crisp, about 3–4 minutes. Transfer to a bowl and toss with a pinch of salt and the remaining tablespoon of lemon zest (reserve the lemon juice already added).

Optional roast finish (for a roasted top)

Preheat broiler to high (or keep oven at 425°F if you prefer). Transfer the sauced fettuccine to an oven-safe shallow baking dish, sprinkle evenly with toasted breadcrumbs and the optional 1/4 cup grated pecorino/parmesan. Place under the broiler 1–2 minutes until top is golden and bubbling—watch closely to avoid burning. Alternatively, place in the 425°F oven 5–7 minutes to warm through and brown the top.

Remove from oven/broiler. Drizzle remaining 1 tablespoon olive oil over the finished pasta if desired and give a final grind of black pepper. Serve immediately, garnished with extra parsley and additional grated cheese at the table.