Pasta with Roasted Garlic Sauce

Instructions

• 1
  First, prepare the garlic. Preheat the oven to 185–190 °C. Cut off the top of the garlic bulbs about 1 cm deep, exposing the cloves. Drizzle the bulbs with 2 tbsp olive oil, salt them, wrap them tightly in aluminum foil, and roast them on a baking sheet in the preheated oven for 40–45 minutes.
• 2
  Meanwhile, bring a large pot of generously salted water to a boil. Cook the tagliatelle according to package instructions (approx. 9–11 minutes) until al dente. Then drain and briefly rinse with cold water.
• 3
  Once the garlic is ready, remove it from the oven. In a pot, heat the remaining 2 tbsp olive oil over medium heat. Peel the onion, finely dice it, and sauté it in the hot oil for approx. 4–5 minutes until translucent.
• 4
  Add 150 ml cream and 80 ml milk. Add the finely grated Parmesan, season with salt and pepper, and let everything simmer over medium heat for 4–5 minutes. Then turn off the heat.
• 5
  Remove the roasted garlic from the aluminum foil and squeeze the soft cloves directly from their skins into the cream sauce. Discard the empty skins.
• 6
  Finely puree the sauce with an immersion blender. Stir in the chopped parsley and the cooked pasta. Mix everything well, arrange on plates, and serve immediately.