Description

A rich, dark, and comforting pasta dish featuring sweet black garlic, butter, and charred lemon. It looks impressive and mysterious, making it perfect for dinner parties or quick weeknight meals.

Ingredients

Scale

6–8 cloves black garlic, peeled and minced/mashed
1 pound (450g) spaghetti or linguine
½ cup (115g) unsalted butter
¼ cup (60ml) heavy cream (optional)
1 cup (100g) freshly grated Parmesan cheese
½ teaspoon red pepper flakes
2 large lemons, cut in half
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste
1 cup reserved pasta water

Instructions

Peel the black garlic cloves and mash them into a paste. Grate the Parmesan, chop the parsley, and cut the lemons in half.
Bring a large pot of salted water to a boil. Cook pasta until al dente (8-10 minutes). Before draining, reserve 1 cup of pasta water. Drain pasta and set aside.
While pasta cooks, heat a large skillet over medium-high heat. Place lemon halves cut-side down in the dry pan and char for 2-3 minutes until deeply caramelized. Remove lemons, squeeze juice into a bowl (discarding seeds), and set halves aside.
Reduce skillet heat to medium-low. Add butter and melt. Add minced black garlic and red pepper flakes, stirring for 1-2 minutes until fragrant. Do not let garlic brown.
Pour in heavy cream (if using) and simmer for 1 minute to thicken slightly.
Add drained pasta to the skillet. Toss to coat in the sauce. Gradually add Parmesan cheese, tossing constantly until melted and sauce thickens. Add reserved pasta water if needed to reach desired consistency.
Remove from heat. Squeeze fresh charred lemon juice over the pasta and toss. Season with salt and black pepper to taste.
Serve immediately, topped with charred lemon halves, fresh parsley, and extra black pepper.

Notes

Mash the black garlic into a paste to help it dissolve into the butter. Char the lemons properly for a smoky, sweet flavor that cuts through the richness. Do not skip the reserved pasta water, as it helps the sauce cling to the pasta. Use fresh Parmesan to avoid a grainy sauce. This dish does not freeze well due to the dairy; store in the refrigerator for up to 3 days.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 plate
Calories: 520
Sugar: 2
Sodium: 450
Fat: 22
Saturated Fat: 12
Carbohydrates: 65
Fiber: 3
Protein: 16

Keywords: black garlic, butter pasta, charred lemon, easy dinner, Halloween recipe, comfort food, gluten-free option, dairy-free option