1. Preheat oven to 350°F. 2. To roast your garlic, cut off the tops of the heads to expose the cloves (using a serrated knife will make this much easier). 3. Place the heads in a square of aluminum foil with the head facing up. 4. Drizzle with 1 or 2 tablespoons olive oil (2 tbsp for 2 heads). 5. Seal the foil and roast for 1 hour. 6. Let cool, and then separate heads into cloves and squeeze each clove to extract the garlic. 7. Place the roasted garlic into a blender or food processor. 8. Add the 1 tablespoon remaining olive oil and 1/4 cup cream and whirl until garlic is pulverized. 9. Add the rest of the cream, sour cream, Parmesan cheese, salt and pepper. 10. Whirl to combine. 11. Sauce will be thick at this point. Set aside. 12. Cook the pasta until al dente; drain. 13. Melt the butter in a skillet. 14. Add the pasta and toss with the butter until coated. 15. Add the sauce, cook and stir until sauce becomes thin. 16. Simmer for 10 minutes, stirring occasionally. 17. Serve immediately with extra Parmesan cheese on top to desired taste. 18. To make this a more substantial meal, you could add chopped cooked chicken or shrimp, broccoli or peas. ---------------------------------------------------------------------------
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