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
- 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
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.
Notes
Use the freshest burrata you can find—the creamier, the better.
Grate Pecorino as finely as possible to help it melt smoothly.
Reserve pasta water—it’s essential for creating that glossy, emulsified sauce.
Serve immediately after plating for the best texture and burrata melt.
This dish is best enjoyed fresh and doesn’t freeze well.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Pasta
- Method: Stovetop + Oven
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 560 kcal
- Sugar: 3 g
- Sodium: 570mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 22mg
- Cholesterol: 60 mg