Ingredients

• 12 oz fettuccine or pasta of choice
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 2 cloves fresh garlic, minced, optional
• EITHER 2 tbsp I Love Black Garlic Puree or 3 cloves I Love Black Garlic Peeled, mashed
• 1 cup heavy cream
• 1/2 cup finely grated Parmesan cheese, plus more to serve
• 1/2 tsp sea salt, adjust to taste
• 1/4 tsp black pepper
• Optional, pinch of nutmeg or chili flakes
• Fresh parsley for garnish

Instructions

1. Cook pasta Boil in salted water until al dente. Reserve 1/2 cup pasta water. Drain.
2. Sauté base In a large skillet over medium heat melt butter with olive oil. Add fresh garlic if using and cook 1 minute until fragrant.
3. Bloom black garlic Stir in the puree or mashed cloves. Warm 30 seconds to release aroma.
4. Build sauce Pour in cream, whisk smooth. Simmer 2 to 3 minutes. Add Parmesan, salt, and pepper. Stir until silky and slightly thick.
5. Toss Add pasta to the pan. Toss to coat, loosening with splashes of pasta water until glossy and creamy.
6. Finish Taste and adjust seasoning. Plate with extra Parmesan, parsley, and optional nutmeg or chili flakes.

Pro Tips

• Warm the puree slightly so it dissolves evenly into the cream.
• For a lighter texture, use half-and-half. For extra body, add 2 tbsp cream cheese.
• Add sautéed mushrooms, shrimp, or chicken for a protein boost.

Serving Ideas

• Top with seared mushrooms or grilled shrimp
• Serve with roasted broccoli or a crisp salad
• Finish with a small spoon of Black Garlic Butter for extra gloss

Approximate Nutrition, per serving

Calories 520, Protein 18 g, Fat 26 g, Carbs 55 g, Sodium 520 mg

Make It With The Best Black Garlic

Choose your favorite, both work beautifully: I Love Black Garlic Puree, 7 oz or I Love Black Garlic Peeled, 5 oz.