Ingredients with Measurements:
- 1 pound of pasta
- 1 head of garlic
- 1/2 cup of extra-virgin olive oil
- 1 cup of grated Pecorino Romano cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Baking sheet
- Aluminum foil
- Large pot for boiling pasta
- Colander
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut off the top of the garlic head to expose the cloves.
3. Place the garlic head on a sheet of aluminum foil and drizzle with 1 tablespoon of olive oil.
4. Wrap the garlic head tightly in the foil and place it on a baking sheet.
5. Roast the garlic in the oven for 30-40 minutes or until the cloves are soft and golden brown.
6. Remove the garlic from the oven and let it cool.
7. Cook the pasta according to the package instructions until al dente.
8. Reserve 1 cup of pasta water and drain the rest of the pasta.
9. Squeeze the roasted garlic cloves out of their skins and mash them with a fork.
10. In a large bowl, mix the mashed garlic with the remaining olive oil and Pecorino Romano cheese.
11. Add the cooked pasta to the bowl and toss until the pasta is coated with the sauce.
12. If the sauce is too thick, add some of the reserved pasta water to thin it out.
13. Season the pasta with salt and pepper to taste.
14. Garnish with fresh parsley and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 650
- Fat: 33g
- Carbohydrates: 68g
- Protein: 21g
- Fiber: 3g
Substitutions for ingredients:
- You can use any type of pasta you like.
- If you don't have Pecorino Romano cheese, you can use Parmesan cheese instead.
- You can use dried parsley instead of fresh parsley.
Variations:
- You can add some chopped tomatoes or sun-dried tomatoes to the pasta for extra flavor.
- You can add some cooked chicken or shrimp to the pasta for protein.
- You can add some red pepper flakes to the pasta for a spicy kick.
Tips and tricks:
- Make sure to reserve some pasta water before draining the pasta, as it can be used to thin out the sauce if needed.
- You can make the roasted garlic ahead of time and store it in the fridge for up to a week.
- To make the pasta vegan, omit the cheese and add some nutritional yeast instead.
Storage instructions:
- Store any leftover pasta in an airtight container in the fridge for up to 3 days.
Reheating instructions:
- To reheat the pasta, add a splash of water or broth to a pan and heat the pasta over medium heat until warmed through.
Presentation ideas:
- Serve the pasta in a large bowl or on individual plates.
- Garnish with some extra grated cheese and parsley.
Garnishes:
- Fresh parsley
- Grated Pecorino Romano cheese
Pairings:
- This pasta pairs well with a simple green salad and a glass of red wine.
Suggested side dishes:
- Garlic bread
- Roasted vegetables
- Grilled chicken
Troubleshooting advice:
- If the sauce is too thick, add some of the reserved pasta water to thin it out.
- If the pasta is too dry, add some more olive oil or cheese to the sauce.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store any leftovers in the fridge within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F (74°C) before eating.
Food history:
- Pecorino Romano cheese is a hard, salty cheese that originated in Italy.
- Roasted garlic has been used in Mediterranean cuisine for centuries.
Flavor profiles:
- This pasta dish is savory, garlicky, and cheesy.
Serving suggestions:
- Serve this pasta as a main course for dinner.
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Region: Italian