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Editor's note
This garlic pasta claims Michelin 2-star quality with an ultra-simple creamy sauce technique. The method of boiling garlic cloves before blending with pasta water and olive oil demonstrates emulsification and sweetness extraction—tactics easily replicated at home and applicable to restaurant-quality minimal pasta dishes.
3 servings total
572 Cals/serving
9g Protein
31g Fat
53g Carbs
200g Spaghetti noodles
Sauce:
10 cloves Garlic
1/2 cup Pasta water, drained from cooked pasta
1/2 cup Olive oil
1 1/2 tsp Salt
Finish with:
Dash of salt
Dash of black pepper
Fresh parsley (chopped)
1. Start by cooking for pasta. Save 1/2 cup of pasta water and drain the rest. Set aside.
2. Boil your garlic cloves for 5-7min. Drain and add into a blender cup.
3. To the blender cup, add your pasta water, olive oil and salt. Blend until sauce is creamy.
4. Add sauce to your drained pasta and add a dash of salt.
5. Top it off with black pepper and fresh parsley.
6. Serve with your favorite protein and enjoy!
All recipes can be found at provecho.co/saltnpiipa
IB @TheCoreyB
