Sort ingredients
geekspertise
QR Code
Listen
Pdf
Preheat the oven to 350°F.
Place the garlic cloves on a sheet of aluminum foil and toss with the oil. Wrap the foil tightly around the garlic and bake for 30 minutes, until light golden brown and softened.
Transfer the roasted garlic to a blender with the evaporated milk, pecorino, lemon zest and juice, salt, and pepper. Blend until completely smooth.
Bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Reserve at least 1 cup of the pasta water before draining.
Meanwhile, warm the lemon-garlic sauce in a large skillet over medium-low heat. Stir in the butter until melted.
Add the cooked pasta along with about ½ cup of the reserved pasta water and toss for 2 minutes, adding more pasta water as needed until the sauce is silky and coats the noodles.
Taste and adjust with more salt and lemon juice if needed. Serve with extra pecorino and plenty of freshly cracked black pepper.