Simple Roasted Garlic Carbonara
A delectable twist on the classic Italian pasta dish that brings the rich flavor of roasted garlic front and center.
Equipment
- Mixing Bowl
- Large Pot
- Skillet
- Aluminum Foil
Ingredients
Pasta
- 400 grams Dried Pasta (Spaghetti or Fettuccine) Cook al dente according to package instructions.
Garlic
- 2 heads Whole Garlic Roasted for sweetness.
Eggs
- 3 large Eggs Use fresh eggs for the sauce.
Parmesan Cheese
- 100 grams Finely Grated Parmesan Cheese Freshly grated melts better.
Black Pepper
- 1 teaspoon Freshly Cracked Black Pepper Adjust to taste.
Olive Oil
- 1 tablespoon Extra Virgin Olive Oil For roasting garlic and sautéing.
Salt
- 1 teaspoon Sea Salt For seasoning pasta water.
Instructions
- Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.
- While the garlic roasts, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
- Once roasted, let the garlic cool slightly, then squeeze the cloves into a mixing bowl and mash into a paste. Add egg yolks, Parmesan cheese, and black pepper, mixing well.
- In a skillet, heat a drizzle of olive oil over medium heat. Add the cooked pasta and toss for about a minute. Remove from heat and quickly add the garlic-egg mixture, tossing to coat.
- If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached. Adjust seasoning with salt and more black pepper if needed.
- Serve immediately, garnished with additional Parmesan cheese and fresh parsley.
Notes
For variations, consider adding seasonal vegetables or different cheeses. Serve with a fresh salad or garlic bread.