Description
A simple, rich pasta dish featuring roasted garlic and Parmesan cheese, suitable for a date night meal.
Ingredients
Scale
- 1 pound bucatini pasta
- 1 whole head garlic
- 1/4 cup olive oil, plus more for drizzling
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup reserved pasta water
- Salt to taste
- Black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Slice about 1/4 inch off the top of the whole garlic head to expose the cloves. Place the head on a piece of aluminum foil, drizzle with a little olive oil, and wrap tightly.
- Roast the garlic for 30 to 40 minutes, or until the cloves are soft and golden brown. Let it cool slightly.
- Cook the bucatini according to package directions until al dente. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta.
- Squeeze the roasted garlic pulp out of the skins into a large bowl. Mash the garlic with a fork until smooth.
- Add 1/4 cup of olive oil, the grated Parmesan cheese, and 1/4 cup of the reserved pasta water to the mashed garlic. Whisk until a creamy sauce forms. Add more pasta water, one tablespoon at a time, if the sauce seems too thick.
- Add the drained bucatini to the bowl with the sauce. Toss well to coat every strand. Season with salt and pepper.
- Serve immediately, topped with extra Parmesan cheese and fresh parsley, if using.
Notes
- You can roast extra garlic ahead of time for future use.
- Use high-quality Parmesan cheese for the best flavor.
- Prep Time: 10 min
- Cook Time: 40 min
- Category: Dinner
- Method: Roasting and Boiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2
- Sodium: 350
- Fat: 22
- Saturated Fat: 7
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 75
- Fiber: 4
- Protein: 18
- Cholesterol: 20
Keywords: bucatini, roasted garlic, parmesan, pasta, date night, vegetarian dinner