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1
Preheat oven to 400 degrees F.
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2
Place the garlic head in a small sheet of aluminum foil.
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3
Drizzle with oil and a tiny pinch of salt.
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4
Wrap up and roast 30 to 40 minutes.
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5
Remove from oven and set aside to cool.
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6
Melt the butter in a small sauce pan over medium heat.
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7
Once the bubbling slows, whisk in the flour.
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8
Once fully combined, pour in the wine and whisk about 30 seconds.
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9
It wont burn off.
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10
It will just enhance the flavor of the sauce.
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11
Add the honey and whisk another 10 seconds.
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12
Pour in the milk and slowly whisk until it thickens into a nice cream sauce, 2 minutes.
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13
Add the smoked paprika and a small pinch of salt and pepper; stir to combine.
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14
Transfer sauce to a small food processor.
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15
Squeeze the roasted garlic cloves into the sauce.
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16
They should just slide out of their skins.
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17
Blitz the sauce until well combined.
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18
Transfer back to sauce pan to keep warm.
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19
Oh!
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20
Taste it.
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21
Need more heat?
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22
Add more paprika.
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23
Need a little more salt?
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24
Do it.
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25
In the meantime, bring a pot of salted water to a boil.
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26
Cook the pasta until al dente.
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27
Drain all but about 1/3 cup pasta water and return to pot.
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28
Pour the cream sauce over the pasta and toss to coat.
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29
If its too thick, add some pasta water to thin the sauce to your desired consistency.
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30
Serve pasta garnished with breadcrumbs and chopped parsley.
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31
And fresh Parmesan.
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32
Do that.
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33
Good grief do that.
