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Creamy Garlic Parm Pasta with Garlic Four Ways

Difficulty Level: Easy

Cook Time: 1.5 hours

Serving Size: 2-4 servings


Garlic Parm Pasta:

  • 1/2 lb. fusilli

  • 2 bulbs of garlic (for roasting)

  • 4 garlic cloves, minced

  • 4 garlic cloves, sliced

  • 3 tbsp. extra virgin olive oil

  • 3/4 cup heavy cream

  • 1/2 cup Parmigiano Reggiano, finely grated

  • 1 tbsp. Italian parsley, finely chopped

  • 1/2 cup lemon-garlic panko breadcrumbs

  • Salt to taste

Lemon-Garlic Panko Breadcrumbs:

  • 1/2 cup plain panko breadcrumbs

  • 2 tbsp. extra virgin olive oil

  • 1 garlic clove, minced

  • Juice of 1/2 lemon

  • 1/4 tsp. salt


Roasted Garlic:

  1. Preheat oven to 400°F.

  2. Slice the top off of the garlic bulbs so the cloves are showing. Drizzle with 1 tbsp. olive oil and sprinkle with salt. Wrap in tin foil and roast in the oven for 45-50 minutes until the cloves are soft and golden brown in color.

  3. Allow to cool and then squeeze out the roasted garlic into a small bowl. Mash the garlic into a paste and set aside.

Lemon-Garlic Panko Breadcrumbs:

  1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

  2. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).

  3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Garlic Parm Pasta:

  1. Bring a large pot of water to a boil, add plenty of salt. Cook the pasta until it’s al dente. Reserve 1 cup of pasta water.

  2. Add the olive oil to a large sauté pan over medium-low heat and sauté the minced and sliced garlic for 1-2 minutes, until fragrant.

  3. Stir in the roasted garlic and heavy cream.

  4. Add the pasta to the pan along with 1/4 cup of pasta water, Parmigiano and salt to taste. Toss over medium-high heat until combined. Add more pasta water as needed, 1/4 cup at a time.

  5. Plate and top with lemon-garlic panko breadcrumbs, parsley and more Parmigiano.


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