CREAMY BLACK GARLIC & LEMON PAPPARDELLE

SERVES: 4

PREP TIME: 10 minutes

COOK TIME: 15 minutes

INGREDIENTS

250g dried pappardelle (or homemade using 200g 00 flour, 2 eggs, a pinch of salt and 1 tbsp olive oil)

100ml double cream

1½ tsp The Original Black Garlic Paste

2 garlic cloves, finely grated

1 sprig thyme

1 tbsp butter

1 tbsp olive oil

Zest of 1–2 lemons

2 egg yolks

½ cup freshly grated Parmesan or Grana Padano

Handful of fresh basil

½ cup reserved pasta cooking water

Sea salt and freshly ground black pepper

METHOD

Cook the pappardelle according to the packet instructions, reserving ½ cup of the pasta cooking water before draining.

Meanwhile, gently heat the olive oil and butter in a large pan over a low heat. Add the garlic and thyme and cook gently until fragrant. Stir in The Original Black Garlic Paste, then add the cream and season with sea salt and black pepper. Mix in the lemon zest.

Add the cooked pasta to the sauce, gradually stirring in the reserved pasta water until the sauce is smooth, silky and coats the pasta beautifully.

Remove the pan from the heat and stir through the egg yolks, followed by the grated Parmesan or Grana Padano, mixing until the sauce is rich and glossy.

Finish with fresh basil and serve immediately.

Recipe by Eve Jarvis

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