Roasted Garlic Pasta
Inspired by the classic Roman pasta dish, Cacio e Pepe, this roasted garlic pasta needs only 15 minutes and five ingredients to go from pan to plate.
A few weeks ago, I discovered a recipe for Cacio a Pepe by Marc Bittman, a simple, basic pasta dish made only with pasta, butter, cheese, and black pepper. The key to the dish is to combine everything with a healthy splash of starchy pasta water and toss, toss, toss until the liquid emulsifies with the butter and cheese, creating a creamy sauce.
Intrigued, I used his recipe as a blueprint to create a warm and cheesy roasted garlic pasta – a dish that comes together so quickly you’ll be cozied up with a big bowl in just 15 minutes flat. Remember the roasted garlic I made? This pasta is the reason to always have some on hand – trust me; it’s the right thing to do.
How to Make It
You only need five ingredients to make this roasted garlic pasta: spaghetti or other long pasta, butter, roasted garlic, Asiago cheese, and a generous sprinkle of ground pepper. The recipe goes quickly, so be sure to read through all the steps before you get started – there’s a bit of an art to getting it right. And when you do, you’ll love it.
More Easy Pasta Ideas
Truffle Mushroom Pasta | Pasta Aglio e Olio | Mediterranean Pasta | Steak Carbonara
Roasted Garlic Pasta
Ingredients
- 8 ounces spaghetti
- 4 tablespoons unsalted butter
- 1 generous tablespoon roasted garlic
- Up to 1/3 cup grated Asiago cheese
- Black pepper to taste
Instructions
- Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions.
- While the pasta is cooking, melt the butter in a pan over low heat. Add the roasted garlic and stir it around while mashing it in the butter. Once the garlic is incorporated, turn off the heat.
- Transfer the pasta from the boiling water to the pan with the butter using tongs. Reserve 1/2 cup or so of the cooking water.
- Toss the pasta in the butter and garlic. Add the starchy pasta water and the cheese a little bit at a time and continue tossing the pasta with tongs until the cheese has melted and the pasta is coated in a creamy sauce. if needed, turn the burner on low to help things along with more heat.
- Garnish with ground black pepper to taste.
Notes
Nutrition Estimate
The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.
Side Dish Ideas
Add a simple green salad or a cooked veggie on the side. Garlic butter broccoli or sauteed lemon green beans would be delicious.
I also love it with some toasted garlic bread on the side for an extra treat 🖤
5 ingredients and 15 minutes – do you need more convincing? I hope you give it a try soon!
Happy cooking,
Cacio e pepe is on of my absolute favorite dishes. Along with bucatini all’amatriciana. Next time I make a bowl of cacio e pepe, i’ll toss in a handful of roasted garlic!
Yes! You have to try it 🙂
Trying this tonight, but without the cheese, and my fiancé is allergic. The smell of the roasted garlic is making my house smell like a trattoria!
Simple, light, and amazing! So tasty, youd think there was 20 ingredients and it took 2 hours. Definitely will be my go to from now on! Also, the 2nd time I made it I couldnt find plain asiago cheese, so I used a parmesean, Romano, and asiago mix. SO good. May even be better than just asiago. Nom nom!! Thank you SO much. You are awesome 🙂
Oh, that’s great! I love the combo of cheeses you used!
I am a pasta lover and not a chef or lover of cooking. Had roasted garlic just bc and was looking for a recipe to use it – this looked amazing and super simple! Was fabulous and as easy as it looked. I added diced tomatoes and basil on top cause I needed some freshness too! Thank you for sharing!