Rachels Ray's Roasted Garlic Fettuccine

1 pound fettuccine
1 head garlic
1 pint heavy cream
1/2 cup (2 handfuls) flat-leaf parsley leaves, chopped

The roasted garlic: Slice the top half-inch off the top of a head of garlic. Place it on a piece of aluminum foil, drizzle with a little olive oil and sprinkle with a little salt and pepper. Wrap the foil around the garlic and place in the oven and roast for 45 minutes, until the garlic is soft and the flesh is golden brown. Remove from the oven and let cool. When cool enough to handle, squeeze out all the flesh from the cloves and make a paste.

(How Rachel Ray makes garlic into a paste: a cutting board and, with the side of your knife, mash the garlic into a smooth paste.
I just put the roasted garlic in a cream and used an immersion blender.)

Add the paste to a small saucepot over medium heat along with the cream and whisk to combine. Bring up to a boil then reduce to a simmer and cook until the cream has reduced.

Drain the pasta and return it to the pot. Add the roasted garlic cream, 1/2 cup Parmesan cheese and parsley, toss to combine (if using dried parsley then add it the same time as the roasted garlic). Season with salt and pepper, to taste.

If you are interested to see how Rachel Ray makes it you can check it out at: http: //www.rachaelrayshow.com/food/recipes/sausage-and-spinach-stuffed-roasted-chicken-roasted-garlic-fettuccine/