Just a note before you start: given that there are exactly 6 ingredients ingredients in this dish--counting salt and pepper, you should seek out the very best of each ingredient. You know the rule, the fewer the ingredients you use, the better the quality of the ingredients you should use. I actually subscribe to the school of "always use quality ingredients" as your dishes will be that much better--sometimes though the effects of Bush economics don't allow us to do that. Save this one for when budget allows for the very best.
You will need:
1 large head of garlic, roasted, peeled and mashed into a paste (a fork works well for this, although I admit, I used a meat mallet)
1/2 package dried capellini #9, or your favorite pasta, boiled and drained, do not rinse
1 cup heavy cream
2/3 cup finely grated Parmigiano-Reggiano
sea salt and cracked black pepper to taste
In a medium saucepan heat the cream over low heat until very warm, but not bubbling. Add the cheese and whisk until incorporated. Once cheese is incorporated, add the mashed roasted garlic and whisk to combine. Season to taste with salt and pepper. Toss with your favorite cooked pasta. Sprinkle with additional grated Parmigiano-Reggiano and enjoy.
This should make enough for 4, unless you want to eat it all yourself, which is highly probable. I continued to eat it well after I was comfortably full, because I didn't want to stop tasting it. But you know, do what suits you. :-)