2 large heads garlic 600 ml/1 pint double cream
3 thin strips lemon peel salt and pepper.
350 g/12 oz dried fettuccine or tagliatelle 35 g/1 oz freshly grated Parmesan.
2 tbsp chopped fresh flat-leafed parsley, to serve.
Separate the garlic cloves, removing as much of the papery skin as possible, but leaving a thin layer intact.
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Place the cloves in a shallow ovenproof dish. Roast in a preheated oven at 200‚°C/400‚°F/
Gas Mark 6 for 7-10 minutes until the cloves feel soft.
When the garlic is cool enough to handle, remove the skin. Put the cloves in a small saucepan with the cream and lemon peel. Bring to the boil, then simmer gently over low heat for about 5 minutes until thickened. Push the sauce through a fine-meshed sieve, pressing with the back of a wooden spoon. Return to the saucepan. Season with salt and pepper and set aside.
Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish. Stir the Parmesan into the sauce and reheat gently. Pour the sauce over the pasta and toss well to mix. Sprinkle with the parsley. Serve immediately.