Background: This Black Garlic Pasta all started when my husband Tim read a newspaper article about black garlic, how it was made and what it was good for. And in his usual way, challenged me to try it. At that moment, truth be told I was not at all keen! But I can’t resist a challenge from him, so I bit. The black garlic was delightfully mild in its garlic flavor, sweet and chewy with a hint of very good balsamic. I encourage you to venture out and give it a try. Use the leftover egg white for the Red Flag Fleet cocktail.
- EVOO
- 3 large shallots, sliced very thin
- 1 cup chicken stock, more if needed
- 1 1/2 cups heavy cream
- 1 egg yolk
- 3/4 cup Parmigiano Reggiano, grated
- 3/4 cup Pecorino Romano, grated
- 3 whole bulbs of black garlic, put in a resealable bag, and refrigerate until ready to use
- Salt and pepper
- 1 pound pasta, either spaghetti or linguini
- Parsley
- In a large deep skillet saute the shallots in EVOO until fragrant and just caramelized.
- Add the chicken stock, deglaze the pan, 1/2 teaspoon black pepper, and reduce by half.
- Beat the egg yolk, mix it into the heavy cream and add to pan; turn heat to low; reduce by half.
- In the meantime, cook the pasta until just al dente.
- Slice or course chop all the garlic.
- Add the cheeses and the garlic to the sauce and taste to adjust the seasonings. I don’t add any salt until this stage because the cheese is pretty salty already.
- Drain the pasta well and dump it all into the pan with the sauce, mix to combine, and add more chicken stock to thin if needed.
- Plate and garnish with chopped parsley.
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