Roasted Garlic Pasta

Preheat your oven. The video suggests roasting 'low and slow', so set it to 300°F (150°C).

Place the peeled garlic cloves in a baking dish.

Pour olive oil over the garlic until the cloves are fully submerged.

Add the fresh rosemary sprigs, red pepper flakes, and a generous pinch of salt.

Roast for 60-90 minutes, or until the garlic is golden brown, fragrant, and very soft.

Once roasted, remove the dish from the oven and discard the rosemary sprigs.

Optional: Reserve about half of the garlic cloves and some of the infused oil for another use (this is now garlic confit). Store in a sealed jar in the fridge.

In the baking dish, use a fork to mash the remaining roasted garlic cloves into the oil.

Cook pasta according to package directions in well-salted water. Before draining, reserve about 1 cup of the starchy pasta water.

Pour about 1/2 cup of the hot, starchy pasta water into the baking dish with the mashed garlic.

Whisk the mixture vigorously until it emulsifies into a creamy, cohesive sauce.

Add the cooked and drained pasta directly to the sauce in the baking dish.

Toss everything together until the pasta is well-coated with the roasted garlic sauce.

Serve immediately, topped with freshly grated Pecorino cheese and chopped fresh parsley.