Roasted Garlic Spaghetti

5 from 4 reviews


  • 2 whole garlic heads
  • 1/2 teaspoon olive oil
  • 1 pound spaghetti
  • 1/2 cup reserved pasta water
  • 1 stick (1/2 cup butter)
  • 2 tablespoons freshly grated Parmesan cheese
  • 23 tablespoons freshly chopped parsley (basil or combination of both)
  • 1/2 teaspoon salt plus additional to taste
  • 1/4 teaspoon black pepper plus additional to taste
  • 1 tablepoon shaved Parmesan flakes for garnish (optional)
  • Pinch of red pepper flakes (optional)


  1. Preheat oven to 400 degrees.
  2. Cut the top of garlic, exposing cloves, Drizzle with olive oil and a pinch of salt.
  3. Wrap garlic in foil and place on a small baking sheet or place each garlic head in a muffin tin.
  4. Cook for 35-40 minutes until soft and tender. Allow to cool to touch.
  5. Once cool squeeze garlic out of cloves and mash with a fork.
  6. Bring a large pot of water to a boil.
  7. Add spaghetti and cook per package directions. Drain water reserving 1/2 cup of pasta water and set aside.
  8. Melt butter is the same pot or in a large deep skillet over medium heat.
  9. Add in roasted garlic then cooked spaghetti and reserved pasta water and stir until all the pasta is coated and heated through.
  10. Remove from heat and stir in cheese and herbs and red pepper flakes if desired.
  11. Serve with salt and pepper.
  12. Garnish with shaved Parmesan before serving.


Save time roasting garlic ahead of time. You can roast the garlic in advance and refrigerate in a container. Once ready to cook follow the remaining directions starting at step 6.