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Black Garlic Spaghetti

A rich, umami-packed spaghetti made with mellow, fermented black garlic melted into olive oil and finished with Parmesan a modern twist on classic garlic pasta.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz spaghetti
  • 6-8 cloves black garlic, mashed into a paste
  • 2 cloves fresh garlic, thinly sliced
  • 4 tbsp olive oil
  • 1/2 cup reserved pasta water
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • salt and freshly cracked black pepper, to taste
  • red pepper flakes and chopped parsley, optional, for serving

Equipment

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

Method
 

  1. Bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente according to package directions.
  2. Before draining, reserve about 1 cup of the starchy pasta water.
  3. While the pasta cooks, warm the olive oil in a large skillet over medium heat.
  4. Add the sliced fresh garlic and cook gently for about 1 minute until fragrant, without browning.
  5. Stir in the mashed black garlic paste, breaking it up until it melts into the oil and forms a smooth sauce.
  6. Add the drained spaghetti to the skillet along with a splash of reserved pasta water.
  7. Toss continuously, adding more pasta water gradually, until the sauce clings to the noodles and turns glossy.
  8. Remove from heat, stir in the Parmesan cheese, and season with salt and pepper.
  9. Plate immediately, topped with extra Parmesan, red pepper flakes, and parsley if desired.

Notes

Mash the black garlic thoroughly before adding it to the pan for the smoothest sauce. Keep the heat gentle throughout  black garlic is already fermented and can turn bitter if overcooked. For a creamier version, stir in a splash of heavy cream along with the pasta water.