This is an easy (albeit heavy) dish to make. Peas and asparagus are nice additions.
1 quart heavy cream
1 head roasted garlic
1/2 teaspoon freshly ground black pepper
3 tablespoons fresh parsley - coarsely chopped
1 pound pasta
2 teaspoons salt
1 cup Parmesan cheese - grated
In a a large pot of boiling water, cook pasta according to manufacturer's directions. Meanwhile, in a blender process cream and roasted garlic until smooth. In a large saucepan, combine garlic cream, pepper, and 2 tablespoons of the parsley. Bring to a boil, then simmer for 15 minutes.
Add salt and Parmesan to mixture, stir until sauce has thickened.
Serve sauce over cooked pasta. Sprinkle with remaining parsley.
Calories: 890 Calories From Fat: 64%
Protein: 19g Carbohydrate: 62g
Cholesterol: 228mg Sodium: 1025mg