Name: Cacio e Pepe with Burrata & Roasted Garlic — Creamy, Peppery Pasta Perfection
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 300g (10 oz) spaghetti or tonnarelli; 1 ball burrata cheese; 1 whole garlic bulb; 2 tbsp olive oil; 1 cup finely grated Pecorino Romano cheese; 1 tbsp freshly cracked black pepper (adjust to taste); Salt, to taste

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Cacio e Pepe with Burrata & Roasted Garlic is everything I crave in one bowl—creamy, peppery, comforting, and just fancy enough to feel special. Loved by generations, this Roman pasta classic gets a luscious upgrade with velvety burrata and mellow roasted garlic. The result? A dish that tastes like slow comfort but comes together in under 30 minutes.

The roasted garlic adds a caramelized depth that melts into the silky Pecorino sauce, while that dreamy ball of burrata breaks open over the hot pasta, sending creamy rivers through each pepper-flecked bite. It’s the kind of meal that makes a Tuesday feel like a celebration or turns a quiet night into something memorable.

This version gives your body what it craves—rich flavor without fuss, comfort without compromise. Whether you’re new to Cacio e Pepe or already hooked, this one’s bound to become a favorite.

Let’s dive in—and if you’d like it sent straight to your inbox, subscribe now to get the printable recipe delivered!

The Beauty of Burrata in Cacio e Pepe

A Creamy Twist on a Roman Classic

Traditional Cacio e Pepe is a minimalist masterpiece made with just pasta, Pecorino Romano, black pepper, and starchy pasta water. But as much as I adore the original, adding burrata and roasted garlic takes things to another level—without losing the soul of the dish.

Roasted garlic, slow-cooked in its skin until golden and spreadable, folds beautifully into the cheese sauce. Burrata, the queen of creamy cheeses, melts just enough to become part of the sauce while keeping its signature richness. It’s a no-fail combo that balances sharpness with mellow, milky softness.

This updated version is still simple, but it feels luxurious—like an Italian trattoria dish made right in your home kitchen.

The Flavor Experience You Can’t Miss

Each bite delivers warmth and depth. You get the salty tang of Pecorino, the bold pop of freshly cracked pepper, and the sweetness of roasted garlic, all pulled together by strands of al dente pasta. Then there’s the burrata—cool, creamy, and just beginning to melt—cutting through with a rich finish.

The texture is unreal: soft curls of pasta coated in a creamy sauce, punctuated by gooey pools of burrata and gentle pops of pepper. It’s a pasta dish that hits every note: comfort, heat, brightness, and richness. Anything but boring!

Craving more creamy pasta bliss?
Try Creamy Lemon Burrata Tagliatelle or Lemon Pesto Pasta with Burrata & Fresh Herbs.

Ingredients, Tools & Swaps for Cacio e Pepe with Burrata

Everything You Need for the Best Burrata Cacio e Pepe

This recipe doesn’t require anything fancy, but each ingredient pulls its weight. Here’s what you’ll need—and why it matters:

Ingredient	Role in Dish	Notes
Spaghetti or Tonnarelli	The pasta foundation	Use tonnarelli for a more authentic bite
Burrata cheese	Creamy richness	Add torn burrata only at plating
Garlic bulb	Sweet roasted flavor	Roast whole in foil until golden
Olive oil	Roasting medium	Choose extra virgin for best taste
Pecorino Romano cheese	Sharp, salty backbone	Grate very finely for smoother sauce
Cracked black pepper	Bold peppery heat	Freshly cracked is a must
Salt	Enhances flavor	Salt water generously

These ingredients together create something truly unforgettable, balancing sharpness with creamy notes in every forkful.

Ingredient Substitutions & Smart Add-Ins

Want to personalize it? Here are some tried-and-true swaps and creative additions:

No burrata? Try fresh mozzarella or a dollop of ricotta.
Vegan? Use a plant-based mozzarella and nutritional yeast for a cheesy touch.
Add greens: Wilted spinach or kale makes it even heartier.
Extra veggies? Add roasted cherry tomatoes, blistered zucchini, or caramelized shallots.
No spaghetti? Use linguine or fettuccine.

Looking for another creamy pasta with garlic-forward flavor?
You’ll love Lemon Herb Burrata Spaghetti with Roasted Garlic

How to Make Cacio e Pepe with Burrata & Roasted Garlic

Roasting Garlic for Maximum Flavor

Start by roasting your garlic—it’s hands-off and transforms everything.

Preheat the oven to 200°C (400°F).
Cut across the top of a whole garlic bulb to reveal the tops of the cloves inside.
Drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until golden and buttery soft.
Let cool slightly, then squeeze the cloves from their skins and mash into a paste.

This golden garlic paste will melt beautifully into your cheese sauce, mellow and sweet.

Pro Tip: Roast garlic up to 3 days ahead and store in the fridge to save time.

Creamy Sauce & Assembly Step-by-Step

Here’s how to bring it all together:

Cook pasta in salted boiling water until just al dente. Before draining the pasta, set aside 1 cup of the cooking water.
In a large skillet, toast the black pepper for 30 seconds over medium heat to release its oils.
Add a splash of pasta water and stir in the grated Pecorino Romano to create a thick sauce.
Fold in the mashed roasted garlic, stirring to combine into a creamy base.
Add the drained pasta to the pan and toss vigorously, adding pasta water as needed to fully coat the noodles.
Plate the pasta and immediately top with torn burrata, letting it soften slightly on the hot pasta.
Finish with extra cracked pepper and serve right away.

Timing Tip: Have all ingredients ready before draining pasta—this sauce comes together fast and is best served immediately.

Cacio e Pepe with Burrata & Roasted Garlic

Serving, Storage, and Helpful Tips

Best Ways to Serve It

Cacio e Pepe with Burrata & Roasted Garlic deserves a moment on center stage. Here’s how to make the most of it:

Serve immediately after plating to enjoy the melty burrata effect.
Pair with a simple arugula salad dressed in lemon and olive oil.
Serve with warm slices of focaccia or a piece of crusty sourdough on the side.
For a beverage, sparkling water with lemon or peach iced tea complements the creaminess.

Entertaining idea: Serve smaller portions as a first course at dinner parties—it’s impressive, fast, and easy to scale.

Tips for the Best Texture and Flavor

Use high-quality Pecorino Romano, not pre-shredded cheese.
Freshly crack the pepper; pre-ground loses its potency.
Don’t let the sauce boil—it can cause the cheese to clump.
Add pasta water a little at a time to control creaminess.

Tool Tip: A fine grater or micro plane is key for melting the cheese smoothly into the sauce.

Storage Instructions & Nutrition Info

Storage:

Keep any leftovers in a sealed container in the refrigerator and enjoy within 2 days.
To reheat, use a pan over low heat with a splash of water to loosen the sauce.
Avoid freezing—the texture of burrata and cheese sauce can separate.

Nutrition (Per Serving):

Nutrient	Amount
Calories	560
Protein	22g
Carbohydrates	52g
Fat	30g
Fiber	3g
Sugar	3g

Frequently Asked Questions (FAQ)

Can I use Parmesan instead of Pecorino Romano?
Yes, but note that Parmesan is milder and less salty, so the flavor will change.

Is burrata supposed to melt into the pasta?
Not fully—add it last so it remains soft and creamy without fully blending in.

Can I use garlic powder instead of roasted garlic?
You can, but roasted garlic gives a much sweeter and deeper flavor.

What if I don’t have a fine grater for the cheese?
Use the smallest holes on a box grater. Finely grated cheese melts better.

Conclusion

There’s a reason why Cacio e Pepe with Burrata & Roasted Garlic wins hearts—it’s simple, elegant, and packed with bold flavor. With just a few ingredients and a quick roast of garlic, you can turn a pantry pasta into something magical.

Whether it’s date night, a busy weeknight, or a dinner party starter, this pasta has the power to comfort, impress, and satisfy. It’s creamy, peppery, savory, and absolutely memorable.

Looking for more dishes that strike that perfect balance between ease and flavor?

Share & Subscribe

If you make this dish, I’d love to hear about it! Leave a review below and share your pasta night photos on Pinterest or Instagram. I promise—this recipe’s going to get compliments.

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Cacio e Pepe with Burrata & Roasted Garlic — Creamy, Peppery Pasta Perfection

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Author: Lisa
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Cacio e Pepe with Burrata & Roasted Garlic is a creamy twist on the Roman classic—peppery, cheesy, and deeply flavorful thanks to sweet roasted garlic and silky burrata. A comforting, luxurious pasta dish that’s surprisingly simple to make and perfect for cozy dinners or casual entertaining.

Ingredients

Scale

300g (10 oz) spaghetti or tonnarelli
1 ball burrata cheese
1 whole garlic bulb
2 tbsp olive oil
1 cup finely grated Pecorino Romano cheese
1 tbsp freshly cracked black pepper (adjust to taste)
Salt, to taste

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Instructions

Preheat oven to 200°C (400°F). Slice the top off the garlic bulb to expose the cloves.
Drizzle with 1 tbsp olive oil, wrap in foil, and roast for 30–35 minutes until soft and golden.
Bring a large pot of salted water to boil. Cook pasta until al dente, reserve 1 cup of pasta water, then drain.
In a large skillet over medium heat, toast cracked black pepper for 30 seconds.
Add a splash of pasta water, then stir in the grated Pecorino until a smooth sauce forms.
Squeeze the roasted garlic cloves from their skins and mash into the sauce.
Toss the cooked pasta into the pan and stir vigorously, adding more pasta water until creamy.
Plate immediately and top with torn burrata. Finish with extra cracked pepper. Serve hot.