Roasted Garlic Midwest Cacio e Pepe

Roasted garlic, white wine, and chili lemon cheese base mixed in pasta with fresh herbs & sautéed mushrooms and spinach drizzled in olive oil

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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