CREAMY RICOTTA AND WALNUT PASTA
- ciacookitalianabroad
Spaghetti with black garlic cream, licorice, and hazelnuts
- Vegetarian
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 35 min
- Serving: 4
- Note + the cooling time of the acidic butter in the fridge
PRESENTATION
Spaghetti with black garlic cream is something that really stands out—especially when you want a break from the usual pasta. Spaghetti with black garlic cream? It's really a bold move. We're talking velvety black garlic that makes a sauce that's rich and slightly sweet. Kind of like regular garlic but, you know, way mellower. Plus, it brings in this deep flavor with balsamic and licorice vibes—so so creamy yet with an edge. Adding a touch of licorice just kicks it up, giving this licorice pasta recipe its unique twist. Top it with chopped hazelnuts and—bam!—you get a toasty crunch in every bite. And even the butter—smooth and cultured—takes it to a whole new level.
In Italy, the quest to elevate pasta is never-ending, and this hazelnut pasta dish is right on that path. Great for anyone who loves gourmet spaghetti recipes or wants to wow their guests, especially if they are into vegetarian dishes with a twist. Other dishes have black garlic, truffle, or bottarga, but this one? It totally shines with its creamy, earthy sauce and those crunchy hazelnuts. It's not locked into one Italian region, making it perfect for anyone looking for a memorable pasta adventure. The sauce is silky and just tangy enough. Honestly, the layers will have folks asking, "What's in this?" Pair it with a crisp white wine, and you are set. It's a meal that's both modern and inspired by the best of Italian innovative pasta recipes. You know, the kind of dish that turns dinner into a special occasion, without all the fuss of complex ingredients or steps. For sure.
INGREDIENTS
- Whole wheat Spaghetti pasta 11.3 oz (320 g)
- Whole peeled hazelnuts 0.3 cup (40 g)
- Licorice powder to taste
- For the black garlic cream
- Black garlic 2.1 oz (60 g) - (2 heads)
- Butter to taste
- Fine salt to taste
- For the acid butter
- Butter 1 cup (230 g)
- Dry white wine 3 ⅛ cups (750 ml)
- Thyme to taste
- Ground black pepper to taste
Preparation
How to prepare Spaghetti with black garlic cream, licorice, and hazelnuts
To make the spaghetti with black garlic cream, licorice, and hazelnuts, first prepare the acid butter: pour the white wine into a small saucepan, then add the thyme sprigs and peppercorns 1. Turn on the heat and let reduce over high heat until all the alcohol has evaporated. At this point, turn off the heat, remove the thyme and pepper 2 and add some cold butter from the fridge in cubes 3.
Rotate the saucepan to melt the butter 4, then gradually add the remaining butter proceeding in the same way; as the mixture increases in volume, use a whisk to mix 5. When all the butter is melted, transfer the resulting cream into a low and wide container 6 and place in the refrigerator to cool.
Put a pot full of water on the stove to cook the pasta and focus on the garlic cream: peel the heads of black garlic and extract the cloves 7. Melt a pat of butter in a pan 8, then add the garlic cloves 9.
Briefly sauté 10, then deglaze with a ladle of boiling water 11 and let it infuse for another 2-3 minutes 12.
Transfer everything to a jug, add a pinch of salt 13, and blend with an immersion blender 14 to obtain a smooth and homogeneous cream 15.
Set the cream aside and focus on the hazelnuts: pour them into a pan 16 and toast over medium-low heat 17. When they are well colored, coarsely chop them by crushing them with the blade of a knife 18.
At this point, salt the boiling water and cook the whole wheat spaghetti for 2 minutes less than the time indicated on the package 19. Meanwhile, pour the black garlic cream into the pan 20 and dilute it with a ladle of the pasta cooking water 21.
Drain the spaghetti into the pan with the sauce 22, mix and cook to completion 23. Once the pasta is cooked, turn off the heat and toss with a spoonful of cold acid butter from the fridge 34. Mix everything well and plate.
Complete the dishes with a pinch of licorice powder 25 and the toasted hazelnuts 26. Your spaghetti with black garlic cream, licorice, and hazelnuts is ready to be served 27!
Storage
Advice
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