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Roasted Garlic & Fontina Creste di Gallo

Difficulty Level: Easy

Cook Time: 1 hour

Serving Size: 2-4 servings


  • 1/2 lb.Creste di Gallo or other short pasta

  • 1 bulb garlic

  • 3/4 cup heavy cream

  • 1 cup fontina cheese, grated

  • 1/3 cup lemon-garlic panko breadcrumbs

  • 8 oz. burrata

  • Salt to taste

Lemon-Garlic Panko Breadcrumbs:

  • 1/2 cup plain panko breadcrumbs

  • 2 tbsp. extra virgin olive oil

  • 1 garlic clove, minced

  • Juice of 1/2 lemon

  • 1/4 tsp. salt


Lemon-Garlic Panko Breadcrumbs:

  1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

  2. Stir in the panko breadcrumbs along with the salt and toast in the pan, stirring frequently with a wooden spoon (be careful not to burn!).

  3. Once the breadcrumbs are light brown in color, add the juice of 1/2 lemon. Stir and continue to toast over low heat for about 2-3 more minutes until the lemon juice is fully absorbed.

Roasted Garlic & Fontina Creste di Gallo:

  1. 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 sprinkle with salt. Wrap in tin foil and roast in the oven for 45 minutes.

  2. Bring a large pot of water to a boil.

  3. Meanwhile, add the heavy cream to a saucepan over medium-low heat. Mash the roasted garlic and add the to the saucepan along with the fontina cheese. Whisk until smooth. Add salt to taste.

  4. Once the water is boiling, add plenty of salt. Cook the pasta until its al dente. Reserve.1 cup of pasta water.

  5. Strain the pasta and toss in the fontina cream sauce over low heat. Add pasta water as needed, 1/4 cup at a time.

  6. Plate and top with lemon-garlic panko breadcrumbs and burrata.


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