If you love a good cozy, creamy pasta, this Death by Garlic Pasta is definitely for you. It’s so incredibly simple, but tastes elevated. This pasta with garlic cream sauce is rich, silky, and so savoury. Roasting a full bulb of garlic gets sweet and mellow and blending it straight into the cream gives the sauce incredible depth without tasting sharp or overwhelmingly of garlic.
This sauce is ultra-creamy without being overly heavy, thanks to the roasted garlic blended right into the cream. The nutmeg and paprika add subtle warmth, the Parmigiano-Reggiano brings that salty, nuttiness, and the whole thing feels restaurant-worthy without needing a ridiculously long ingredient list. If you love garlic even a little bit, then you’re going to love this garlic pasta recipe. Want more creamy pasta dishes? Try my French Onion Mac and Cheese, Creamy Tuscan Chicken Pasta, or Salmon Pasta with Lemon Cream Sauce.
😍 Why You’ll Love This Death by Garlic Pasta Recipe
Garlic-forward in the best way: roasting a full bulb of garlic makes it sweet, mellow, and deeply savoury.
Ultra-creamy but not heavy: blending the roasted garlic straight into the cream creates a silky sauce that feels rich without being overwhelming.
Simple but elevated: a short ingredient list, straightforward steps, and a finished dish that tastes restaurant-worthy.
Perfect any night of the week: cozy enough for a weeknight dinner, impressive enough for guests — all with minimal effort required.
🧄 Ingredients To Make Death by Garlic Pasta
Spaghetti: cooked just until al dente so it holds its shape and doesn’t get mushy once tossed in the sauce. Long noodles like spaghetti or linguine are perfect here, but whatever you have will work!
Whole garlic bulb: roasted until soft and golden, this is obviously the most important part!
Fresh garlic clove: minced and gently sautéed in butter to add a layer of fresh, aromatic garlic flavour that balances the roasted garlic.
Butter: creates a rich, silky base for the sauce and helps carry all the flavours.
Heavy cream (33%): blending it with roasted garlic gives you a luxuriously smooth, restaurant-style texture.
Parmigiano-Reggiano: finely grated for the smoothest melt.
Paprika: adds gentle warmth and a subtle savoury note without making the sauce spicy.
Nutmeg: just a pinch enhances the creaminess and brings everything together — you won’t taste it, but you’ll miss it if it’s gone.
Black pepper: freshly cracked for a little bite and balance against the rich sauce.
Salt: optional and added to taste, depending on how salty your cheese and pasta water are.
✔ How To Make This Death by Garlic Pasta
To make this garlic pasta recipe, start by preheating your oven to 400°F.
Slice off the top quarter of each garlic head to expose the cloves. Drizzle lightly with olive oil and season with salt and pepper. Wrap the garlic head in aluminum foil and place on a baking sheet.Roast in the preheated oven for about 30 to 40 minutes, or until the garlic is very soft and fragrant.
Once roasted, allow the garlic to cool slightly. Then squeeze the bottom of each head to release the roasted cloves from their skins. Add the roasted garlic cloves to a blender along with the heavy cream and blend until smooth.**Blend the roasted garlic with the heavy cream for no longer than 5 to 10 seconds. The goal is simply to break down the garlic into the cream. Over-blending can cause the mixture to turn into whipping cream.
In a medium saucepan, add the butter and set to low-medium heat. Once the butter has melted, add the raw minced garlic and sauté for about 1 to 2 minutes, just until fragrant. Be careful not to let the garlic burn.
🤝 Sammy’s Tips for This Garlic Cream Sauce Recipe
- For the creamiest sauce, grate your cheese as finely as possible. This ensures it melts smoothly and prevents any lumps.
Add the paprika, nutmeg, and black pepper, stirring to combine with the garlic. Next, pour in the heavy cream and roasted garlic then whisk continuously until everything is well incorporated.
Allow the mixture to come to a gentle simmer and let it cook for about 3 to 4 minutes, or until the cream starts to reduce and slightly thicken.
Add the finely grated parmigiano reggiano to the sauce, a couple of tablespoons at a time. Keep the heat at low-medium and whisk continuously until the cheese is fully melted and incorporated.Taste here to see if you would like to add any salt.
Cook your pasta in generously salted water according to the package directions until al dente. Be sure to reserve at least 1/3 cup of the pasta water before draining.
Add the cooked pasta to the sauce and gently toss to coat, adding reserved pasta water as needed to achieve your desired sauce consistency.
Garnish with red pepper flakes and fresh basil, and enjoy right away.
🗒 Variations
Make it spicy: Stir a pinch of cayenne or red pepper flakes directly into the sauce along with the paprika for a gentle, warming heat.
Herby: Finish with fresh thyme, basil, or chives for a pop of freshness that cuts through the richness.
🗒 Substitutions
Pasta swap: Spaghetti is great, but linguine, fettuccine, rigatoni, or shells all work and hold onto the sauce well.
Cream alternative: If needed, you can use half-and-half, but expect a thinner sauce — you may need a little less pasta water.
Butter: Plant-based butter works well here; just choose one with a neutral flavour.
🍴 Leftovers? Lucky you.
If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Because this is a cream-based sauce, it will thicken as it sits — totally normal. When reheating, warm it gently on the stovetop over low heat, adding a splash of cream, milk, or water to loosen the sauce and bring back that silky texture.
🤔 FAQ’S
Can I make this ahead of time?
This sauce is best enjoyed fresh, but you can make it a few hours ahead and gently reheat it on the stove. Add a splash of cream or reserved pasta water while reheating to loosen it back up.
Why did my sauce turn grainy or clumpy?
This usually happens if the heat is too high or the cheese isn’t finely grated. Keep the heat low when adding the Parmigiano-Reggiano and whisk continuously.
Do I have to roast the garlic?
Roasting is key to the flavour here. Raw garlic won’t give you the same mellow, slightly sweet depth that makes this sauce so special.
What pasta shapes work best?
Spaghetti is classic, but linguine, fettuccine, or even rigatoni work too. Anything that can grab onto a creamy sauce is fair game.
Can I freeze this sauce?
Cream-based sauces don’t freeze well and can separate once thawed, so freezing isn’t recommended for best results.
👩🏻🍳 Hungry For More?
If you loved this garlic cream sauce recipe, then make sure to check out a few of my other favourites you may also love:
- Garlic Cream Sauce
- Skillet Lasagna
- Anchovy Pasta
- Fresh Tomato Pasta
- Caramelized Onion Pasta
- French Onion Pasta
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, Facebook, and Pinterest! If you do make this garlic pasta recipe (or any recipe of mine) don’t forget to leave a review.
Death by Garlic Pasta
Ingredients
- 250 grams spaghetti, or pasta of choice
- 1 full bulb garlic
- 2 garlic clove, minced
- 2 tbsp butter
- 1¼ cup heavy cream, 33%
- 1 cup parmigiano reggiano, finely grated
- 1/4 tsp paprika
- 1/8 tsp nutmeg
- 1/4 tsp black pepper
- salt, optional
- fresh basil, to garnish, optional
Instructions
- Preheat your oven to 400°F.
- Slice off the top quarter of your garlic bulb to expose the cloves. Drizzle lightly with olive oil and season with salt and pepper.Wrap the garlic bulb in aluminum foil and place on a baking sheet. Roast in the oven for 30 to 40 minutes, or until the garlic is very soft and fragrant.
- Once roasted, allow the garlic to cool slightly. Then squeeze the bottom of the bulb to release the roasted cloves from their skins. Add the roasted garlic cloves to a blender along with a generous splash of heavy cream. Pulse briefly just until the garlic is broken down and the mixture is smooth, being careful not to over-process as it can turn into whipping cream.
- In a medium saucepan, add the butter and set to low-medium heat. Once the butter has melted, add the raw minced garlic and sauté for 1 to 2 minutes, just until fragrant. Be careful not to let the garlic burn.
- Stir in the paprika, nutmeg, and black pepper to toast slightly with the garlic. Pour in all of the heavy cream and the blended roasted garlic mixture, whisking continuously until the sauce is smooth and fully incorporated.
- Allow the mixture to come to a gentle simmer and let it cook for 3 to 4 minutes, or until the cream starts to reduce and slightly thicken.
- Add the finely grated parmigiano reggiano to the sauce, a couple of tablespoons at a time, mixing well in between. Keep the heat at low-medium and whisk continuously until the cheese is fully melted and incorporated.Taste here to see if you would like to add any salt.Sammy’s tip: for the creamiest sauce, grate your cheese as finely as possible. This ensures it melts smoothly and prevents any lumps.
- Cook your pasta in generously salted water according to the package directions until al dente. Be sure to reserve at least 1/3 cup of the pasta water before draining.
- Add the cooked pasta to the sauce and gently toss to coat, adding reserved pasta water as needed to achieve your desired sauce consistency.
- Garnish with red pepper flakes, black pepper and fresh basil – enjoy right away.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
