Pasta with Roasted Garlic Cream Sauce

First, prepare the garlic. Preheat the oven to 185–190 °C. Cut off the tops of the garlic heads (about 1 cm) to expose the cloves. Drizzle with 2 tablespoons of olive oil, season with salt, then wrap in aluminum foil. Place on a baking tray and roast in the preheated oven for 40–45 minutes.

Meanwhile, bring salted water to a boil in a large pot. Add the tagliatelle pasta and cook according to package directions (approx. 9–11 minutes) until al dente. Once cooked, drain and rinse with cold water.

When the garlic is roasted, remove it from the oven. In a pan or pot, heat the remaining 2 tablespoons of olive oil over medium heat. Peel and finely chop the red onion, then sauté in the oil for 4–5 minutes until translucent.