Roasted Garlic Pasta

Roasted Garlic Pasta |

5 from 4 reviews

Inspired by the classic Roman dish Cacio e Pepe this roasted garlic pasta needs only 15 minutes and five ingredients to go from pan to plate.


  • 8 ounces spaghetti
  • 4 tablespoons unsalted butter
  • 1 generous tablespoon roasted garlic
  • Up to 1/3 cup grated Asiago cheese
  • Black pepper, to taste


  1. Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package directions
  2. While the pasta is cooking, melt the butter over low heat. Add the roasted garlic and stir it around while sort of mashing it in the butter. Turn off the heat.
  3. 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.
  4. Toss the pasta in the butter and garlic. Add both the starchy pasta water and the cheese a little bit at a time and continue tossing the pasta 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.
  5. Garnish with ground black pepper, to taste.


This pasta dish is more of an art than a science. You may need more cheese and more starchy pasta water to achieve the best results, so have some extra on hand. Recipe inspired by this Cacio e Pepe recipe by Mark Bittman


Keywords: roasted garlic pasta