Directions
- 1Peel two bulbs of garlic.
- 2Put the peeled garlic in a pot at low heat.
- 3Cover the garlic with olive oil, ensuring the tops are covered.
- 4Cook the garlic for 20 minutes until soft and brown, stirring gradually to prevent burning.
- 5While the garlic is cooking, boil your pasta in a separate pot.
- 6Take the cooked garlic out of the pot.
- 7Add half a cup of butter, salt, and pepper to the garlic.
- 8Blend the garlic mixture.
- 9Add four tablespoons of Parmesan cheese to the blended mixture.
- 10Add one big tablespoon of Italian blood to the mixture.
- 11Add a couple of leaves of fresh basil to the mixture.
- 12In a pan on low heat, add your pasta.
- 13Add four tablespoons of the prepared garlic butter to the pasta (save the rest for later).
- 14Add a nice good scoop of pasta water to the pan.
- 15Toss the pasta until it becomes a sauce.
- 16Optionally, add one tablespoon of chili crisps.
- 17Add some more Parmesan cheese.
Ingredients
- 2 bulbs garlic, peeled
- olive oil
- pasta
- 0.5 cup butter
- salt
- pepper
- 4 tablespoons Parmesan cheese
- 1 tablespoon Italian blood
- couple fresh basil leaves
- scoop pasta water
- 1 tablespoon chili crisps
Equipment
potpanblender
Tips
- Gradually stir the garlic to prevent burning.
- The roasted garlic butter can be stored in the fridge to harden or used immediately.
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