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Black Garlic Fettuccine

A creamy fettuccine built around mashed black garlic, delivering deep umami and subtle sweetness in a silky Parmesan cream sauce.
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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 fettuccine
  • 3 tbsp unsalted butter
  • 1 small shallot, finely minced
  • 2 cloves regular garlic, minced
  • 6-8 cloves black garlic, mashed into a paste
  • 3/4 cup heavy cream
  • 1/2 cup reserved pasta water, plus more as needed
  • 3/4 cup finely grated Parmesan, plus more for serving
  • salt and black pepper, to taste
  • fresh parsley or chives, chopped, for garnish
  • lemon juice, optional, for finishing

Equipment

  • large pot
  • large skillet
  • colander
  • fork
  • knife
  • cutting board
  • measuring cups and spoons

Method
 

  1. Bring a large pot of well-salted water to a boil. Cook the fettuccine until just al dente, about 1-2 minutes shy of package instructions.
  2. Reserve about 1 cup of pasta water before draining the pasta.
  3. In a large skillet over medium heat, melt the butter. Add the shallot and cook for 2-3 minutes until softened.
  4. Stir in the minced regular garlic and cook for 30 seconds until fragrant.
  5. Add the mashed black garlic and stir constantly for about 1 minute until glossy and fully incorporated.
  6. Pour in the heavy cream, stir to combine, and simmer gently for 2-3 minutes until slightly thickened.
  7. Add the drained fettuccine to the skillet and toss to coat.
  8. Sprinkle in the Parmesan gradually, stirring until melted and smooth.
  9. Add reserved pasta water a splash at a time until the sauce is silky and clings to the noodles.
  10. Season with salt and pepper, add a squeeze of lemon juice if desired, and garnish with fresh herbs and extra Parmesan before serving.

Notes

Mash the black garlic cloves with a fork before adding for the smoothest sauce. Store leftovers refrigerated for up to 3 days and reheat gently on the stovetop with a splash of milk, as cream sauces can separate in the microwave.