Roast Garlic and Lemon Pasta

Preheat your oven to 200 C (400F)

Prepare your garlic bulbs. Take off the outer papery layers and cut the top off horizontally. You want to cut off just enough that you expose the tops of the cloves.

• garlic bulbs: 2 heads

Drizzle the top with olive oil then wrap up each one individually in foil and roast in the oven for about 45 mins or until the cloves are soft and starting to caramelise.

• olive oil

When roasted to your liking let them cool and then squeeze all the garlic out. I like to use the back of a spoon on a chopping board to turn it into a smooth paste.

Cook your pasta in a pot of well salted boiling water.

• pasta: 200 g

Melt the butter in a frying pan over medium heat. Let it foam up then add the pepper and stir.

• butter: 30 g
• pepper: ½ tsp

Add the garlic paste and whisk (you don't need to add all of it, I love garlic so add it to taste!)

Add the cream and whisk (lower the heat so it's not boiling, it should be a gentle simmer throughout the process).

• cream: 1 cup

Add the lemon juice and zest and whisk again.

• lemon juice: 2-3 tbsp

Add the parmesan in a few lots, whisking and letting it melt in between each addition. Let it gently simmer for a couple of minutes until it thickens slightly.

• parmesan: 50 g

Add your cooked pasta straight into the sauce with a ¼ cup of pasta water and let it bubble away for a minute or so.

Top the pasta with extra lemon zest and some paprika flakes.