2 large heads garlic
2 1/2 cups heavy cream
3 thin strips lemon peel
salt and pepper
3 cups dried fettuccine or tagliatelle
1/3 cup freshly grated Parmesan
2 tbsp chopped fresh flatleaf parsley, to serve
Separate the garlic cloves, removing as much of the papery skin as possible, but leaving a thin layer intact. Place the cloves in a shallow ovenproof dish. Roast in a preheated oven at 400F/200C for 7-10 minutes until the cloves feel soft.
When the garlic is cool enough to handle, remove the skin. Put the cloves in a small pan with the cream and lemon peel. Bring to a boil, then simmer gently over a low heat for about 5 minutes, or until thickened. Push the sauce through a fine-meshed strainer, pressing with the back of a wooden spoon. Return to the pan. Season with salt and pepper and set aside.
Cook the pasta in plenty of boiling salted water until al dente. Drain and transfer to a warm serving dish. Stir the Parmesan into the sauce and reheat gently. Pour the sauce over the pasta and toss well to mix. Sprinkle with the parsley. Serve immediately.