Brussels Sprout and Pancetta Pasta with Sage and Roast Garlic Cream

Roasting garlic gives it a sweet, caramelised flavour that suits this dish, but it does take a little time, so you might as well roast several heads and save some for other dishes (suggestions). If you’re short of time, just add a couple of crushed or finely chopped garlic cloves towards the end of the onion cooking time. We’ve gone for a spelt pasta because we like its nutty flavour alongside the sweet garlic sauce, but any pasta will do.