Pasta with creamy roasted garlic sauce

Preheat the oven to 185–190 °C. Cut off the top part of the garlic heads (about 1 cm) to expose the cloves. Place the garlic on a piece of aluminum foil, drizzle with 2 tablespoons of olive oil, season with salt, and wrap tightly. Bake in the preheated oven for 40–45 minutes, until the garlic is soft and golden.

Meanwhile, boil a large pot of salted water. Add the tagliatelle and cook according to package instructions (usually 9–11 minutes). Drain the pasta and rinse briefly with cold water to stop the cooking.

Meanwhile, in a saucepan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the finely chopped yellow onion and sauté for 4–5 minutes until translucent.