Lemon Mascarpone Cacio e Pepe with Roasted Garlic

Ingredients

• 12 oz Pasta
• 6 oz Mascarpone cheese
• 0.5 cup Grated Parmesan (Plus more for serving)
• 2 tsp Freshly cracked black pepper (Plus more for serving)
• 1 Lemon (Zest and juice)
• 1 cup Reserved pasta water (Reserve from cooking the pasta; use 1/2 cup initially and add more as needed)
• Salt (To taste)
• 1 Garlic (1 head; roast and use the cloves)
• Olive oil (For drizzling over the garlic)

Steps

1. 1

   Preheat the oven to 400°F (about 200°C). Slice the top off the garlic head, drizzle it with olive oil, and wrap it in foil.

2. 2

   Roast the wrapped garlic for 30–40 minutes, until soft and golden. Unwrap it and remove the cloves for the sauce.

3. 3

   Cook the pasta in salted water until al dente. Reserve 1 cup of pasta water before draining.

4. 4

   Combine the mascarpone, roasted garlic cloves, grated Parmesan, freshly cracked black pepper, lemon juice, and lemon zest until smooth.

5. 5

   Put the hot pasta in a pan over low heat. Add the mascarpone mixture and 1/2 cup of the reserved pasta water, then toss until the sauce coats the noodles. Add more reserved pasta water as needed.

6. 6

   Serve garnished with extra Parmesan and freshly cracked black pepper.

Notes

The pasta amount is listed as “12 oz pasta ...” in the source; the ellipsis appears to be a truncation. No additional pasta ingredient or instruction is specified.

Nutrition per serving

• main
• pasta
• vegetarian
• comfort food
• stovetop
• roasted garlic