Confit Garlic Pasta

I wish I could explain to you how good this dish is, but words truly fail me with this one – you’ll just have to make it and see for yourself. Confiting the garlic mellows out the flavour and makes for a delicious, super addictive dish that garlic lovers will go absolutely nuts for. I like to finish mine with a little bit of crispy bacon, but if you want to keep it vegetarian, just leave it off. Maybe top it with some crispy onions instead…

Much like this dish, when I first made this pasta, we had it three times in one week because it was just THAT good. Let me know if you decide to make it – comment below and be sure to tag me in your photos  @theglasgowdiet on Instagram!

Confit Garlic Pasta

Ingredients (serves two)
1 bulb garlic, cloves separated & peeled
Olive oil (enough to cover the cloves in a small saucepan)
Pinch of cayenne pepper
1 tbsp white wine vinegar
175g spaghetti or linguine
25g parmesan, grated
2 rashers streaky bacon
Small handful fresh parsley, roughly chopped
Salt & pepper

Method
1. Place the peeled garlic cloves in a pan and pour in enough olive oil to cover them. Put your hob on its lowest setting and leave to cook very gently for 45 minutes. You don’t want it to simmer or bubble. Once the cloves are super soft and squidgy, take the pot off the heat and leave to cool. You can do this the night before, or even a few days before, just pour the whole lot into an airtight container and keep it in the fridge until you need it.
2. Scoop the cloves out of the oil and place them in a blender or food processor with 50ml of the olive oil you cooked them in, along with the cayenne, a pinch of salt, and the white wine vinegar. Blend together and set aside.
3. Put a large pot of salted water on to boil. Add your spaghetti and cook for 1 minute less than packet instructions, reserving some of the cooking water.
4. While the pasta cooks, put a non-stick pan over a medium-high heat and cook your bacon until crisp, then drain on kitchen paper and set aside.
5. Turn the heat right down to low and tip the blitzed garlic mixture into the same pan. It will separate, but don’t worry. Cook for 2-3 minutes, then add the spaghetti, the grated parmesan and a splash of the pasta cooking water. Toss until the pasta is glossy, then season to taste with salt and pepper.
6. Divide the spaghetti between two bowls, break up the bacon and sprinkle it on top of the pasta along with a little fresh parsley. Serve and devour immediately.

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