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Roasted Garlic Pasta

Roasted Garlic Pasta | girlgonegourmet.com
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5 from 2 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.

Ingredients

Scale
  • 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

  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 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.
  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 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.
  5. Garnish with ground black pepper to taste.

Notes

This pasta dish is more of an art than a science. You may need more cheese and starchy pasta water to achieve the best results, so have some extra on hand.

I don’t recommend draining the pasta. Instead, use tongs to transfer it from the pot to the pan. Some of the starchy water will go along with it, which you will need. Also be sure to reserve at least a 1/2 cup of the pasta water.

I find adding the cheese in batches reduces the risk of cheesy lumps and is your best bet for a smooth and creamy sauce. Also, I recommend doing all the stirring and sauce making in the same pan used to melt the butter.  The residual heat from the pan will keep it all warm so the cheese melts faster. You may not need all the cheese, so if you have some left, use it to garnish the pasta.

Recipe inspired by Mark Bittman

Nutrition

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