Description
A rich and creamy roasted garlic Asiago busiate pasta dish featuring perfectly roasted garlic blended into a velvety cheese sauce, tossed with al dente busiate pasta and finished with freshly cracked black pepper for a flavorful, comforting Italian-inspired meal.
Ingredients
Scale
Ingredients
- 1/2 lb busiate pasta
- 2 bulbs garlic
- 1 tbsp extra virgin olive oil
- 1 cup heavy cream
- 1 cup Asiago cheese, grated
- Freshly cracked black pepper, to taste
- Salt, to taste
- Pasta water, as needed
Instructions
- Roast the garlic: Preheat your oven to 400°F (200°C). Slice the tops off the garlic bulbs, drizzle with olive oil, then wrap them in foil. Roast for 35–40 minutes until the garlic is golden and soft. Once cooled, squeeze the cloves out and mash them into a smooth paste.
- Cook pasta: Bring a pot of salted water to a boil and cook the busiate pasta until al dente. Reserve half a cup of the pasta cooking water and then drain the pasta thoroughly.
- Make the sauce: In a pan over low heat, warm the heavy cream. Stir in the roasted garlic paste and whisk continuously until smooth and well combined.
- Melt in the cheese: Gradually add the grated Asiago cheese to the cream mixture, stirring until the cheese melts completely and the sauce is velvety. Season with salt and freshly cracked black pepper to taste.
- Toss it all: Add the cooked busiate pasta to the sauce, tossing them together to coat evenly. Add a splash of reserved pasta water as needed to adjust the sauce to your desired creaminess.
- Serve hot: Plate the pasta immediately, adding an extra crack of black pepper and a sprinkle of Asiago cheese on top to finish.
Notes
- Be careful not to overcook the garlic during roasting; it should be soft and golden, not burnt.
- Reserve pasta water as it helps loosen the sauce and gives it a silky texture.
- Substitute Asiago with Parmesan if unavailable, though Asiago provides a richer flavor.
- This dish is best served fresh to enjoy the creamy texture of the sauce.
- Adjust seasoning gradually, especially salt, since Asiago cheese is naturally salty.
