Difficulty Level: Easy
Total Time: 1.5 hours
Serving Size: 2-4 servings
1/2 lb. Creste di Gallo
2 tbsp. salted butter
1 bulb roasted garlic
6 garlic cloves, minced
1 cup heavy cream
3/4 cup semi-dried tomatoes, chopped
1/3 cup Parmigiano Reggiano, finely grated
Salt to taste
Preheat oven to 400°F. To roast the garlic, slice the top off of the bulb so the tops of the cloves are showing. Drizzle with olive oil and wrap in tin foil. Roast in the oven for 45 minutes.
Bring a large pot of water to a boil.
Add the heavy cream, semi-dried tomatoes and roasted garlic to a blender and blend until smooth.
In a heavy-bottomed pot over low heat, melt the butter and sauté the minced garlic for 1-2 minutes, until fragrant.
Add the sundried tomato cream sauce to the pot and let simmer over low heat for 3-4 minutes.
Remove from heat and stir in the grated Parmigiano. Add salt and more Parmigiano to taste.
Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 3/4 cup pasta water
Strain the pasta and add it to a large sauté pan along with the sundried tomato cream sauce and 1/4 cup pasta water. Toss over medium heat. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with fresh robiola cheese.