By JP Mills
Roasted Garlic Midwest Cacio e Pepe
4 steps
Prep:30minCook:40min
Roasted garlic, white wine, and chili lemon cheese base mixed in pasta with fresh herbs & sautéed mushrooms and spinach drizzled in olive oil
Updated at: Thu, 17 Aug 2023 02:32:27 GMT
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
4 servings
8 ozbucatini noodles
al dente
¼ cuppecorino reggiano cheese
fresh grated
¼ cupparmigiano reggiano cheese
fresh grated
½ cupdry white wine
4 clovesroasted garlic
2 cupsspinach
sautéed
1 cupmushrooms
sautéed and sliced
0.5lemon
juiced and zested
½ teaspoonred chili flakes
⅛ cupfresh parsley
1 tablespoonfresh thyme
kosher salt
fresh cracked pepper
olive oil
Instructions
Step 1
Preheat oven to 350. Chop off top 1/3 of an entire garlic bulb. Drizzle exposed area with olive oil and shake on salt and pepper. Wrap in a foil wrap and place standing up in a muffin tin in the oven for 50 minutes or until soft.
Step 2
Boil noodles to al dente in heavily salted water. Meanwhile heat a splash of olive oil on medium heat in a large pan. Add roasted/add mushrooms and spinach. Cook for 3-4 minutes until softened.
Step 3
Add white wine and let it simmer until it reduces by half. Drain noodles but save 1/4 cup of the starch water. Add drained noodles to vegetable skillet. Add both cheeses and a your starch water. Stir well and heat until thickened.
Step 4
Add the lemon juice, lemon zest, chili flakes, fresh herbs, and add your salt and pepper last to taste. Serve hot
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!