Black garlic is full of rich sweetness and antioxidants. Its distinctive flavour will elevate any dish to culinary greatness.
Serves 4.Products used:
MasterClass Cast Aluminium 5 Litre Casserole Dish
MasterClass Cast Aluminium 28cm Fry Pan
MasterClass Acero Stainless Steel 15cm (6") Chef's Knife
MasterClass Deluxe Stainless Steel 40cm Food Tongs
Ingredients:
350g spaghetti
1 tsp salt
1 tbsp extra virgin olive oil
150g diced pancetta
10 cloves of fermented black garlic (or 1 bulb of roasted garlic peeled)
1 tsp fresh chopped thyme
30g butter
1/2 tsp black pepper
50g grated parmesan
Method:
Place the pasta into a large pan of salted boiling water to cook.
Meanwhile heat a large shallow pan with a table spoon of olive oil.
Add the diced pancetta and cook for 6-7 minutes until crispy.
Add the garlic, thyme and butter.
Spoon out 2-3 table spoons of the water the pasta is cooking in and add to the pan with the pancetta and garlic, this will create an emulsion with the butter and cooking juices.
As the pasta now comes up to al dente, lift the pasta out of the water using tongs or a pasta server and add to the sauce.
Stir together and finish with a little black pepper and freshly grated parmesan cheese.
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