Ingredients:

  • 1 head garlic
  • 1 tablespoon olive oil (15 ml)
  • Pinch of salt
  • Pinch of Black pepper
  • 1 pound (450g) spaghetti (or bucatini)
  • 2 tablespoons kosher salt (for pasta water)
  • 2 tablespoons unsalted butter (30g)
  • 2 teaspoons freshly ground black pepper, plus more to taste
  • 1 cup (100g) finely grated Pecorino Romano cheese, plus more for serving
  • 1/4 cup (25g) finely grated Parmesan cheese, plus more for serving
  • 1/4 cup reserved pasta water, plus more as needed
  • 1 lemon, zested and juiced

Instructions:

  1. Preheat oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, season with salt and pepper, wrap in foil, and roast until soft and golden, about 20-25 minutes. Let cool slightly, then squeeze out the roasted garlic cloves.
  2. Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  3. While the pasta cooks, melt the butter in a large skillet over medium heat. Add the black pepper and toast for about 1 minute until fragrant. Stir in the squeezed roasted garlic.
  4. Add a splash of the reserved pasta water to the skillet to create a light emulsion. Add the drained pasta to the skillet and toss to coat.
  5. Remove the skillet from the heat. Gradually add the Pecorino Romano and Parmesan cheese, tossing constantly and adding more pasta water as needed to create a smooth, creamy sauce that coats the pasta. Add lemon zest and a squeeze of lemon juice.
  6. Serve hot, topped with extra cheese and a generous grinding of black pepper.