Death by Garlic Pasta
Prepare for the ultimate garlic coma with this "Death by Garlic" pasta, featuring a silky cream sauce packed with a whole head of buttery roasted garlic. It’s rich, cozy, and over-the-top in the best way possible - the perfect hit for anyone who thinks there's no such thing as too much garlic.
Servings: 4 servings
Ingredients
- 250 grams spaghetti or pasta of choice
- 1 full bulb garlic
- 2 garlic clove minced
- 2 tbsp butter
- 1¼ cup heavy cream 33%
- 1 cup parmigiano reggiano finely grated
- 1/4 tsp paprika
- 1/8 tsp nutmeg
- 1/4 tsp black pepper
- salt optional
- fresh basil to garnish, optional
Instructions
- Preheat your oven to 400°F.
- Slice off the top quarter of your garlic bulb to expose the cloves. Drizzle lightly with olive oil and season with salt and pepper.Wrap the garlic bulb in aluminum foil and place on a baking sheet. Roast in the oven for 30 to 40 minutes, or until the garlic is very soft and fragrant.
- Once roasted, allow the garlic to cool slightly. Then squeeze the bottom of the bulb to release the roasted cloves from their skins. Add the roasted garlic cloves to a blender along with a generous splash of heavy cream. Pulse briefly just until the garlic is broken down and the mixture is smooth, being careful not to over-process as it can turn into whipping cream.
- In a medium saucepan, add the butter and set to low-medium heat. Once the butter has melted, add the raw minced garlic and sauté for 1 to 2 minutes, just until fragrant. Be careful not to let the garlic burn.
- Stir in the paprika, nutmeg, and black pepper to toast slightly with the garlic. Pour in all of the heavy cream and the blended roasted garlic mixture, whisking continuously until the sauce is smooth and fully incorporated.
- Allow the mixture to come to a gentle simmer and let it cook for 3 to 4 minutes, or until the cream starts to reduce and slightly thicken.
- Add the finely grated parmigiano reggiano to the sauce, a couple of tablespoons at a time, mixing well in between. Keep the heat at low-medium and whisk continuously until the cheese is fully melted and incorporated.Taste here to see if you would like to add any salt.Sammy’s tip: for the creamiest sauce, grate your cheese as finely as possible. This ensures it melts smoothly and prevents any lumps.
- Cook your pasta in generously salted water according to the package directions until al dente. Be sure to reserve at least 1/3 cup of the pasta water before draining.
- Add the cooked pasta to the sauce and gently toss to coat, adding reserved pasta water as needed to achieve your desired sauce consistency.
- Garnish with red pepper flakes, black pepper and fresh basil - enjoy right away.
Nutrition
Calories: 635kcal | Carbohydrates: 50g | Protein: 19g | Fat: 40g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 116mg | Sodium: 470mg | Potassium: 243mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1526IU | Vitamin C: 1mg | Calcium: 363mg | Iron: 1mg
