Spaghetti with Roasted Pepper Sauce

INSTRUCTIONS

• 1
  Wash the peppers and place them on a baking sheet/pan, add a head of garlic cut from one side and drizzle with a little olive oil.
• 2
  Bake in an oven preheated to 220 °C. Turn the peppers during baking and bake for about 30 minutes until they are soft and brown to black on the outside.
• 3
  Immediately place the finished peppers in a medium bowl and cover from above with cling film, ensuring no air escapes – the peppers need to steam.
• 4
  After 5-10 minutes, remove the peppers, discard the core and peel, which should come off easily due to the steaming.
• 5
  Peel or squeeze out the individual cloves from the head of garlic and blend them with the peeled peppers until smooth.
• 6
  Next, cook the pasta according to the instructions on the package. (Never put pasta in cold water and always salt the water sufficiently! Also, make sure they are cooked 'al dente', meaning to the bite. After cooking, you will briefly heat the pasta in the sauce, where it will cook slightly more).
• 7
  Transfer the blended pepper sauce to a wider pot or higher pan and start heating.
• 8
  Add salt, thyme leaves, and oregano to taste and according to the strength of the specific herb (or 1/2 teaspoon – 1 whole teaspoon of dried herbs).
• 9
  Continue by adding mascarpone and stir into the sauce. Finally, season with freshly ground/crushed black pepper – ideally Kampot, which has a noticeably more pleasant and intense flavor than regular black pepper.
• 10
  Drain the cooked pasta and transfer it to the pot/pan with the sauce. Heat together for half a minute.
• 11
  Grind parmesan, thyme along with breadcrumbs in a chopper/blender. If the breadcrumbs are not crispy enough on their own, toast them in a dry pan beforehand and let them cool.
• 12
  Serve the finished pasta with sauce sprinkled with cheese breadcrumbs, fresh herbs, and black Kampot pepper.