Parmesan Pasta Recipe

Preheat oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Place on a small piece of foil, drizzle with 1 tablespoon olive oil, season lightly with salt, wrap foil around garlic and roast for 35–40 minutes until soft and golden. Let cool, then squeeze roasted garlic out of skins and mash into a paste. Reserve.

Peel and thinly slice the yellow onion. Mince the shallot finely. Halve the cherry tomatoes. Roughly chop the parsley. Rinse spinach and spin or pat dry.

Bring a large pot of salted water to a rolling boil. Add fettuccine and cook according to package al dente time (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

While pasta cooks, heat a large skillet over medium heat. Lay bacon slices in the skillet and cook until crisp, about 6–8 minutes, turning occasionally. Transfer bacon to a paper towel-lined plate to drain, then chop into 1/2-inch pieces. Reserve 1 tablespoon of bacon fat in the skillet; discard excess or reserve for another use.

In the same skillet with 1 tablespoon bacon fat over medium-low heat, add the sliced onion and 1/4 teaspoon salt. Cook slowly, stirring occasionally, until onions are deep golden and caramelized, about 20–25 minutes. If they start to stick, add 1–2 tablespoons of reserved pasta water or a splash of chicken broth.

When onions are nearly done (last 3–4 minutes), push them to one side of the pan, add halved cherry tomatoes, and cook until tomatoes soften and begin to blister, about 3–4 minutes. Stir together and remove from heat. Transfer mixture to a bowl and set aside.

In a clean medium saucepan or the same skillet wiped out, melt 2 tablespoons unsalted butter over medium heat. Add the minced shallot and sauté until translucent, about 1–2 minutes.

Stir in 1 tablespoon all-purpose flour and cook, stirring, for 30–45 seconds to form a roux.

Slowly whisk in 1 cup chicken broth until smooth. Bring to a gentle simmer and cook for 2 minutes to thicken slightly.

Whisk in 1 cup heavy cream and continue to simmer on low for 3–4 minutes, stirring often, until sauce coats the back of a spoon.

Stir in the mashed roasted garlic paste, 1 cup grated Parmesan, 1 teaspoon lemon juice, 1/4 teaspoon red pepper flakes, and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until cheese is melted and sauce is smooth. If sauce is too thick, add up to 1/2 cup reserved pasta water a few tablespoons at a time to reach desired consistency.

Return the drained fettuccine to the large pot or to a large serving skillet over low heat. Pour the roasted garlic Parmesan cream sauce over the pasta and toss gently to coat, adding reserved pasta water as needed to loosen the sauce so it evenly coats the noodles.

Fold in the caramelized onions and blistered cherry tomatoes, chopped bacon, and baby spinach. Toss until spinach is just wilted from the residual heat, about 1–2 minutes. Taste and adjust seasoning with additional salt and pepper if needed.

Sprinkle chopped fresh parsley and an additional tablespoon of grated Parmesan over the pasta, toss lightly, and transfer to a serving platter or individual plates. Serve immediately.