Roasted Garlic & Lemon Fontina Spaghettini

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. Spaghettini

• 2 tbsp. extra virgin olive oil

• 4 garlic cloves, minced

• 1 tbsp. roasted garlic paste

• 1 cup heavy cream

• Juice of 1 lemon

• 1 cup Fontina cheese, grated

• 1/4 cup Parmigiano Reggiano, grated

• Pasta water as needed

Directions:

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

2. Once the water comes to a boil, add plenty of salt. Cook the pasta until it's al dente. Reserve 1/2 cup pasta water.

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

4. Stir in the roasted garlic paste, heavy cream, juice of 1 lemon and salt to taste. Let simmer for 1-2 minutes.

5. Turn to low heat and stir in the Fontina cheese.

6. Strain the pasta and add it to the sauté pan with the sauce. Toss over medium heat.

7. Add the Parmigiano and pasta water as needed, 1/4 cup at a time. Add more lemon to taste.

8. Plate and top with more Parmigiano.