Creamy Lemony Roasted Garlic Linguine by @dennistheprescott

1h

2 servings

🧄

1 head

Garlic

🫒

1 tbsp

Olive oil

🍝

250 g

Dried linguine

🧈

2 tbsp

Butter

⚫

1 tsp

Peppercorns

🌶️

0.5 tsp

Dried red chili flakes

🍝

120 ml

Reserved pasta water

🥛

180 ml

Heavy cream

🧀

120 ml

Fresh parmesan

🍋

0.5

Lemon juice

🧂

Sea salt

  1. Heat

    Heat an oven to 400 degrees F.

  2. Cut
    • Garlic
    • Olive oil
    • Sea salt

    Cut about 1/8 inch off the end of the garlic bulb, keeping the root end intact, then top with olive oil and a pinch of sea salt, wrap in foil, and roast until golden and creamy, about 40 minutes.

  3. Cool
    • Garlic

    Let the garlic cool, then squeeze out the cloves and mash into a paste.

  4. Cook
    • Dried linguine
    • Sea salt
    • Reserved pasta water

    Cook the dried linguine in salted water according to the package directions, until al dente.

  5. Heat
    • Crushed peppercorns

    Heat a skillet over medium heat, then add the crushed peppercorns and dried red chili flakes.

  6. Toast
    • Butter

    Toast for 1 minute until fragrant, then add butter and melt.

  7. Add
    • Garlic
    • Reserved pasta water
    • Heavy cream

    Add the mashed garlic, reserved pasta water, heavy cream, and a pinch of sea salt, then let thicken for a few minutes.

  8. Stir
    • Fresh Parmesan

    Stir in the fresh Parmesan a small handful at a time until incorporated and the sauce is thick.

  9. Add
    • Dried linguine

    Add the cooked linguine and toss.

  10. Plate
    • Lemon juice
    • Fresh Parmesan
    • Dried linguine

    Plate the linguine, add lemon juice and more fresh Parmesan, then serve.

Creamy Lemony Roasted Garlic Linguine by @dennistheprescott

1h

2 servings

🧄

1 head

Garlic

🫒

1 tbsp

Olive oil

🍝

250 g

Dried linguine

🧈

2 tbsp

Butter

⚫

1 tsp

Peppercorns

🌶️

0.5 tsp

Dried red chili flakes

🍝

120 ml

Reserved pasta water

🥛

180 ml

Heavy cream

🧀

120 ml

Fresh parmesan

🍋

0.5

Lemon juice

🧂

Sea salt

Preparation Steps

  1. Step 1/10

    Heat an oven to 400 degrees F.

  2. Step 2/10

    Cut about 1/8 inch off the end of the garlic bulb, keeping the root end intact, then top with olive oil and a pinch of sea salt, wrap in foil, and roast until golden and creamy, about 40 minutes.

    🧄Garlic
    🫒Olive oil
    🧂Sea salt
    🔪Knife
    🧻Foil

  3. Step 3/10

    Let the garlic cool, then squeeze out the cloves and mash into a paste.

    🧄Garlic
    🥄Spoon

  4. Step 4/10

    Cook the dried linguine in salted water according to the package directions, until al dente.

    🍝Dried linguine
    🧂Sea salt
    🍲Pot

  5. Step 5/10

    Heat a skillet over medium heat, then add the crushed peppercorns and dried red chili flakes.

    ⚫Crushed peppercorns
    🌶️Dried red chili flakes
    🍳Skillet

  6. Step 6/10

    Toast for 1 minute until fragrant, then add butter and melt.

    🧈Butter
    🍳Skillet

  7. Step 7/10

    Add the mashed garlic, reserved pasta water, heavy cream, and a pinch of sea salt, then let thicken for a few minutes.

    🧄Garlic
    🍝Reserved pasta water
    🥛Heavy cream
    🧂Sea salt
    🍳Skillet

  8. Step 8/10

    Stir in the fresh Parmesan a small handful at a time until incorporated and the sauce is thick.

    🧀Fresh Parmesan
    🍳Skillet
    🥄Spoon

  9. Step 9/10

    Add the cooked linguine and toss.

    🍝Dried linguine
    🍳Skillet

  10. Step 10/10

    Plate the linguine, add lemon juice and more fresh Parmesan, then serve.

    🍋Lemon juice
    🧀Fresh Parmesan

Composition

Ingredients

Types

Vegetables, Fats and Oils, Grains, Pasta, Dairy, Spices, Other, Fruits

Ingredients

Garlic, Olive oil, Dried linguine, Butter, Peppercorns, Dried red chili flakes, Reserved pasta water, Heavy cream, Fresh parmesan, Lemon juice, Sea salt

Notes

Garlic (whole head), Peppercorns (crushed), Fresh parmesan (grated, plus more to garnish), Lemon juice (juice of half a lemon), Sea salt (for seasoning and pasta water)

Allergens

Gluten, Milk

Dietetics

Dietary regimen

Pescatarian, Nut-Free, Egg-Free, soy-free, Sugar-Free, Vegetarian

Calories

1030 kcal

Macro nutrients

Protein: 31g, Carbohydrates: 107g, Fat: 53g, Fiber: 5g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 400mg, Iron: 2.5mg, Sodium: 570mg, Potassium: 380mg

Vitamins

Vitamin A: 420mcg, Vitamin B6: 0.4mg, Vitamin C: 10mg, Vitamin K: 5mcg

Preparation

Time Information

Preparation

10 minutes

Cooking

50 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Knife, Foil, Skillet, Pot, Spoon

Appliances

Oven, Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Comfort Meal, Late-night Craving, Date Night

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Italian, Italian-American

Geographic

to inform

Various

Aspect

Texture

Creamy, Saucy, Al Dente, Silky

Flavors

Garlicky, Creamy, Buttery, Peppery, Spicy, Citrusy, Cheesy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (airtight container,refrigerate within 2 hours of cooking), reheating : N/A (reheat gently in a skillet over low heat with a splash of milk or cream to loosen the sauce)