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Black Garlic Farfalle

Bowtie pasta tossed in a glossy black garlic butter sauce a quick, modern umami twist on classic garlic pasta.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz farfalle (bowtie) pasta
  • 8 black garlic cloves, mashed into a paste
  • 4 tbsp unsalted butter
  • 1/3 cup heavy cream (or extra pasta water)
  • 3/4 cup Parmesan cheese, grated
  • 1 tbsp olive oil
  • 2 tbsp fresh parsley or basil, chopped
  • salt and black pepper, to taste

Equipment

  • large pot
  • large skillet
  • colander
  • mixing spoon
  • measuring cups and spoons

Method
 

  1. Bring a large pot of salted water to a boil and cook the farfalle until al dente. Reserve 1 cup of pasta water, then drain.
  2. In a large skillet, melt the butter over medium heat.
  3. Stir in the mashed black garlic paste and let it dissolve into the butter for about 1 minute.
  4. Add the heavy cream (or a splash of reserved pasta water) and simmer gently until the sauce comes together, about 2 minutes.
  5. Add the drained farfalle to the skillet and toss to coat evenly.
  6. Stir in the Parmesan a handful at a time, adding more pasta water as needed until the sauce clings to the pasta.
  7. Season with salt and black pepper, then finish with fresh parsley or basil.
  8. Serve immediately, with extra Parmesan on top if desired.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet with a splash of water or cream microwaving can cause the sauce to separate. For a richer version, add extra cream; for more protein, toss in seared shrimp, shredded chicken, or crispy pancetta.