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Black Garlic Penne

A creamy, umami-rich penne pasta made with mellow, caramelized black garlic, butter, and Parmesan an easy weeknight 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-American
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz penne pasta
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 shallot, finely chopped
  • 8 black garlic cloves, mashed, plus extra sliced for garnish
  • 3/4 cup heavy cream
  • 1/2 cup Parmesan cheese, freshly grated, plus extra for serving
  • 1/2 cup reserved pasta water
  • salt and freshly ground black pepper, to taste
  • 2 tbsp fresh parsley, chopped

Equipment

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

Method
 

  1. Bring a large pot of salted water to a boil. Cook the penne until just shy of al dente, reserving 1 cup of pasta water before draining.
  2. In a large skillet over medium-low heat, melt the butter with the olive oil. Add the shallot and cook until soft and translucent, about 3-4 minutes.
  3. Stir the mashed black garlic into the skillet and cook for 1-2 minutes until fragrant.
  4. Pour in the heavy cream, season with salt and pepper, and simmer gently for 2-3 minutes until slightly thickened.
  5. Add the drained penne to the skillet along with a splash of reserved pasta water. Toss over low heat until the sauce coats the pasta, adding more pasta water as needed.
  6. Remove from heat and stir in the Parmesan until melted and smooth.
  7. Top with sliced black garlic, extra Parmesan, and chopped parsley before serving.

Notes

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop with a splash of milk to loosen the sauce. Not recommended for freezing, as the cream sauce can separate when thawed.