Description
Roasted garlic bread pasta delivers Italian comfort with crispy bread crumbs and melted cheese. Creamy pasta infused with rich garlic and golden breadcrumbs promises a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 0.5 pound (226 grams) fusilli corti pasta
- 2 bulbs of garlic
- 1 cup Parmigiano Reggiano, finely grated
- 0.5 cup Fontina cheese, grated
Herbs and Seasonings:
- 0.33 cup Italian parsley, finely chopped
- Salt to taste
- Pepper to taste
Breadcrumb Mixture:
- 0.5 cup plain panko breadcrumbs
- 1 tablespoon extra virgin olive oil
- 0.5 cup lemon-garlic panko breadcrumbs
- 2 tablespoons extra virgin olive oil
- 1 garlic clove, minced
- Juice of 0.5 lemon
- 0.25 teaspoon salt
Instructions
- Carefully slice the tops off whole garlic bulbs, exposing the cloves while keeping the bulb intact.
- Drizzle olive oil generously over the exposed garlic, creating a glistening surface, then season with a delicate sprinkle of salt and freshly ground pepper.
- Wrap the prepared garlic bulbs completely in aluminum foil, creating a sealed packet that will protect and steam the garlic during roasting.
- Roast the foil-wrapped garlic in a preheated oven at 400°F for approximately 45 minutes, allowing the cloves to transform into a soft, golden, and caramelized delicacy.
- In a large skillet, warm olive oil over low heat, creating a gentle cooking environment for the aromatics.
- Add finely minced garlic to the warm oil, allowing it to release its fragrant essence for 1-2 minutes without browning.
- Introduce panko breadcrumbs and a pinch of salt to the skillet, stirring continuously to achieve an even, golden-brown toast.
- Splash fresh lemon juice over the toasted breadcrumbs, continuing to stir until the liquid is completely absorbed and the mixture remains crisp.
- Fill a large pot with salted water and bring to a rolling boil, then cook fusilli pasta until it reaches a perfect al dente texture.
- Reserve one cup of starchy pasta water before draining the pasta, which will help create a silky sauce.
- In a separate sauté pan, gently melt Parmigiano cheese, gradually incorporating reserved pasta water to create a smooth base.
- Incorporate Fontina cheese into the mixture, stirring until a creamy, luxurious sauce develops.
- Squeeze the roasted garlic cloves directly into the cheese sauce, allowing their mellow, caramelized flavor to infuse throughout.
- Add the cooked pasta and fresh parsley to the sauce, tossing thoroughly to ensure each strand is beautifully coated.
- Transfer the pasta to serving plates, generously garnishing with the prepared lemon-garlic panko breadcrumbs and an additional sprinkle of fresh parsley.
Notes
- Roast garlic slowly to unlock deep, mellow sweetness that transforms the entire pasta dish.
- Toast breadcrumbs carefully to achieve a golden, crunchy texture that adds irresistible contrast to creamy pasta.
- Reserve pasta water as a secret weapon for creating silky, perfectly emulsified cheese sauce.
- Use two different cheeses (Parmigiano and Fontina) to build complex, rich flavor layers in the sauce.
- Squeeze roasted garlic directly into sauce for an intense, caramelized flavor punch that elevates the entire recipe.
- Finish the dish with zesty breadcrumbs and fresh parsley to introduce brightness and crisp texture to the creamy pasta.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 520
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 30 mg