Fettuccine With Creamy Black Garlic Sauce
Published Sept. 6, 2024
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 1pound fettuccine, linguine or spaghetti
- 1heaping tablespoon peeled, smashed black garlic, such as Polar or Homtiem (from about 2 small heads or 6 to 8 cloves; see Tip)
- 4ounces cream cheese, at room temperature
- 1(3-ounce) chunk Parmesan
- ¼cup chopped parsley
- 1teaspoon Creole seasoning (such as Tony Chachere’s) or freshly ground black pepper
Nutritional analysis per serving (6 servings)
406 calories; 11 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 16 grams protein; 263 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of generously salted water to a boil. Add the noodles, and cook until al dente, stirring occasionally so they don’t stick together.
- Step 2
Meanwhile, add the black garlic and cream cheese to a large bowl. Using the back of a fork, smash them together until you have a uniform paste that’s light-brown in color. It’s OK if some small specks of garlic still remain. Grate the Parmesan over the garlic cream cheese, then mix in the parsley, Creole seasoning and a pinch of salt.
- Step 3
When the noodles are done, use tongs to transfer the cooked noodles to the bowl with the cream cheese mixture; toss vigorously. Add ½ cup of the starchy cooking liquid to loosen the sauce until it melts, becomes thick and creamy, and coats the noodles. Taste and season with more salt, if needed.
- Step 4
Divide the pasta across plates and serve.
- Look for organic black garlic still in their skins with no residual moisture, and preferably labeled single clove, so they are quick to peel.
Private Notes
Comments
I thought this was gross!! I was excited & ordered black garlic & creole seasoning - we ended up throwing it out.
Rich, velvety taste. Used extra black garlic because I'm a fan.
If you use enough of the pasta water, it smoothes the texture and the sauce will cling to the noodles. There is no clumping at all. If you want more heat, you can use red paper flakes instead of creole seasoning. This is a very quick and easy meal to prepare.
The best thing about this recipe is that I don’t have to make it again. Tasteless glop.
I expected a bit more punchy black garlic flavour but it seemed to be more of a secondary contributor. I'll definitely use more next time. I also found the sauce to be quite gluggy and was very glad I had saved a full cup of the pasta water as I needed every bit of it. More would have helped. In all my family and I were pretty underwhelmed. Not sure how it is getting five star ratings.
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