Instructions

1. Heat the oven to 350 F. Peel the outside of the head of garlic and slice it in half crosswise. Place the halves in a glass casserole dish with the cut sides facing up.

2. Drizzle the olive oil over the top of the garlic and sprinkle with pepper and thyme. Cover the dish with aluminum foil and bake for an hour, or until the garlic is fork-tender and golden in color. Remove from the oven and let cool completely.

3. Transfer the garlic halves to a small saucepan and mash with a fork until a semismooth paste is formed. Stir in the heavy cream and place the pan on the stove over medium heat.

4. Simmer the roasted garlic and cream mixture for eight to 10 minutes, or until slightly reduced and thick. Add the cheese and stir until it's completely melted. Season the roasted garlic pasta sauce with salt and pepper to taste.

5. Toss with pasta and serve immediately or transfer to an airtight container and store in the refrigerator for up to two days. Reheat the sauce on low heat for five to seven minutes before serving.