Roast Garlic and Parmesan Pappardelle

Method

Make it happen

1. 01

   Slice the top from the garlic bulb, drizzle with the extra olive oil, wrap in foil and roast at 190°C fan for 35 minutes until soft.

2. 02

   Squeeze the soft garlic cloves into a saucepan and mash with the cream; warm gently and add Parmesan off the heat.

3. 03

   Boil pappardelle in salted water until al dente, reserving 150 ml of cooking water.

4. 04

   Toss pasta into the roasted garlic sauce, adding enough pasta water to coat and finishing with parsley.