Description
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
- 8 ounces, weight Spaghetti
- 4 Tablespoons Unsalted Butter
- 1 Tablespoon Roasted Garlic
- ⅓ cups Grated Asiago Cheese
- 1 teaspoon Black Pepper
Preparation
Bring a large pot of water to a boil over high heat. Add pasta and cook according to package directions.
While pasta is cooking, melt butter over low heat. Add roasted garlic and stir it around while lightly mashing it in the butter. Turn off the heat.
Transfer pasta from the boiling water to the pan with the butter using tongs. Reserve ½ cup or so of the cooking water.
Toss pasta in the butter and garlic. Add both the starchy pasta water and 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.
Serve with plenty of black pepper on top.
