Creamy Black Garlic Spaghetti

Ingredients:

225g Spaghetti

Kosher salt, to taste

1 teaspoon ground black pepper

60 g Parmesan cheese

4 tablespoons olive oil

3 garlic cloves- minced

Black garlic butter (you will have leftover butter):

200 g butter- very soft

6 Black Garlic cloves- if you can’t find black garlic you can make it at home or use garlic confit instead

1 teaspoon ground black pepper

2 teaspoon chives- chopped

Kosher salt, to taste

For topping:

Parmesan cheese

Instructions:

Make the butter:

In a large bowl add butter, pepper, salt, chives, and black garlic.

Whisk until well mixed and place in refrigerator for at least 2 hours.

After two hours:

Cook the pasta in a pot of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water (make sure it’s al dente).

Meanwhile, heat a medium pan over medium-high heat. Pour olive oil into the pan. Add garlic and cook until sizzling but not brown.

Add the cooked pasta, parmesan cheese, and pasta water and mix. Cook for about 2 minutes, or until the pasta is fully cooked.

Place the Spaghetti in a bowl and add a scoop of the black garlic butter on top.

Mix together until you get a smooth and creamy texture, add parmesan and enjoy!