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Roasted Garlic Cacio e Pepe - Georgie Mullen

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.