Fettuccine With Creamy Black Garlic Sauce
This pasta features a back-pocket sauce that credits its complexity to black garlic, garlic aged under low heat and high humidity until it becomes dark and chewy, like dehydrated fruit with pungent savory notes and a molasses-like sweetness. You can buy black garlic online or at health or gourmet shops, and smash it into dressings, marinades or into this pasta sauce made with cream cheese. The hot noodles instantly melt the cheese into a velvety cream, so the dish requires no complicated technique or extra cooking, yet still manages to feel luxurious. Dress up the finished dish with sautéed mushrooms or shrimp, braised greens or even frozen peas.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- Salt
- 1pound fettuccine, linguine or spaghetti
- 1heaping tablespoon peeled, smashed black garlic, such as Polar or Homtiem (from about 2 small heads or 6 to 8 cloves; see Tip)
- 4ounces cream cheese, at room temperature
- 1(3-ounce) chunk Parmesan
- ¼cup chopped parsley
- 1teaspoon Creole seasoning (such as Tony Chachere’s) or freshly ground black pepper
Instructions
Step 1
Bring a large pot of generously salted water to a boil. Add the noodles, and cook until al dente, stirring occasionally so they don’t stick together.Step 2
Meanwhile, add the black garlic and cream cheese to a large bowl. Using the back of a fork, smash them together until you have a uniform paste that’s light-brown in color. It’s OK if some small specks of garlic still remain. Grate the Parmesan over the garlic cream cheese, then mix in the parsley, Creole seasoning and a pinch of salt.Step 3
When the noodles are done, use tongs to transfer the cooked noodles to the bowl with the cream cheese mixture; toss vigorously. Add 1/2 cup of the starchy cooking liquid to loosen the sauce until it melts, becomes thick and creamy, and coats the noodles. Taste and season with more salt, if needed.Step 4
Divide the pasta across plates and serve.