Pasta with Garlic Sauce

INSTRUCTIONS

• 1
  First, prepare the garlic. Preheat the oven to 185–190 °C and cut off about 1 cm from the top of the garlic heads. Drizzle the cut garlic heads with 2 tablespoons of olive oil, season with salt, wrap them in aluminum foil, place them on a baking sheet, and bake in the preheated oven for 40–45 minutes at 185–190 °C.
• 2
  Meanwhile, bring salted water to a boil in a large pot over high heat. Add the pasta to the boiling water and cook for 9–11 minutes over high heat. After cooking, drain the pasta and rinse with cold water.
• 3
  Once the garlic is roasted, remove it from the oven and start preparing the sauce. In a pot, heat the remaining 2 tablespoons of olive oil over medium heat. Meanwhile, peel and finely chop the yellow onion. Once the oil is hot, add the chopped onion to the pot and sauté for 4–5 minutes over medium heat.
• 4
  Next, pour in 150 ml of cooking cream, 80 ml of milk, add finely grated Parmesan, salt, and pepper, and cook everything over medium heat for 4–5 minutes. Then turn off the heat.
• 5
  After cooking, remove the roasted garlic from the oven, remove the foil, and squeeze the entire garlic head into the cream base in the pot. Only the empty skin will remain from the garlic, which you can discard.
• 6
  Blend the contents of the pot with an immersion blender, then add 4 tablespoons of finely chopped parsley and the cooked pasta. Mix everything together, divide into individual plates, and serve.