ROASTED GARLIC CACIO E PEPE

I made this after a very fun wedding (maybe too fun). I was desperately in need of carbs, and for something that might make me feel a little more human again. It’s based on cacio e pepe, but I’m warning you now: it isn’t traditional. There are three whole bulbs of roasted garlic in it, which feels like exactly the right amount after a big night out.

The garlic takes a little while in the oven, but you can leave it to do its thing while you recover. After about an hour and a quarter, it should be soft, golden and sweet enough to squeeze straight into the melted butter. Add plenty of freshly crushed black pepper and let it cook for a minute or so, until its gorgeous perfume hits your nose.

I’ve also swapped the usual spaghetti for mezzi rigatoni. Partly because I like the way the little tubes catch the sauce, and partly because I wanted something I could eat with a fork or spoon – I wasn’t in the mood for the faff of twirling spaghetti. The sauce comes together with pasta water and pecorino, and you want it glossy enough to coat every piece.

The roasted garlic is quite punchy, but it mellows as it cooks and works beautifully with the salty pecorino and pepper. It’s simple, comforting and exactly what I wanted when I was feeling slightly worse for wear. If this doesn’t help a hangover, I’m not sure what will.

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ROASTED GARLIC CACIO E PEPE

Three bulbs of garlic, a lot of pecorino and absolutely untraditional. This is the pasta I want after a very fun night out.

Prep Time 20 minutes

Cook Time 1 hour 30 minutes

Total Time 1 hour 50 minutes

Servings 2 servings

Ingredients

• 3 bulbs of garlic
• olive oil
• 200 g pasta (I like mezzi rigatoni here, but use whatever you want)
• 55 g salted butter
• 2 tsp whole black peppercorns crushed in a pestle & mortar
• 70 g pecorino finely grated with the star side of a box grater
• salt

Instructions

1. Preheat the oven to 160ºc (fan-assisted).

2. Start with roasting the garlic. Slice the top off all three of the garlic bulbs, and place them onto a sheet of foil. Drizzle them with a little oil and sprinkle with a pinch of salt, then wrap them up in the foil. Place the parcel into a small baking dish and roast for 1 hour 15 minutes-1 hour 30 minutes, or until they are golden and super soft. Let them cool enough to touch.

3. Bring a large pan of well-salted water to the boil. Add the pasta and cook according to the packet’s instructions until al dente.

4. Meanwhile, melt the butter in a large pan over a medium heat. Squeeze in the roasted garlic and whisk to combine with the butter. Add the crushed black pepper too, and toast for a minute or so, until it releases its fragrance.

5. Add a ladleful of pasta water into the pan with the butter and stir well to emulsify the mixture. Then, use tongs or a slotted spoon to lift the pasta from its water and into the pan. Scatter the pecorino over the top, allow everything to sit for 30 seconds, and stir well. If the sauce is too thick to cover all the pasta, add a little more pasta water and stir again. We are looking for something nice and glossy. Taste and adjust the seasoning, adding a pinch of salt, if you think it needs it.
6. Divide the pasta between bowls and serve immediately, with a grating of extra pecorino, if you like.

Loads more pasta recipes here for you!