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 bulb. Drizzle the cut bulbs with 2 tablespoons of olive oil, salt them, wrap in aluminum foil, place 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 on 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. Heat the remaining 2 tablespoons of olive oil in a pot 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, add 150 ml of cooking cream, 80 ml of milk, 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 bulb into the creamy base in the pot. You will be left with only the empty skin, which you can discard.
• 6
  Blend the contents of the pot with a hand blender, then add 4 tablespoons of finely chopped parsley and the cooked pasta. Mix everything, divide into individual plates, and serve.