Black Garlic Pasta

This Black Garlic Pasta tastes rich and decadent, without being heavy.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Serves 4

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Ingredients:

• 1 Tablespoon olive oil

• 3 shallots, thinly sliced (about ¾ cup)

• 8 oz shitake mushrooms sliced 

• 4 Tablespoons black garlic butter (see Black Garlic Butter recipe)

• ⅛  Teaspoon red pepper flakes

• 1 Tablespoon grated parmesan cheese, plus more to garnish

• Chopped parsley or chives for garnish

• ½ Pound fresh pasta (if not available, substitute dry pasta)

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Preparation:

1. Heat olive oil over medium heat in a 10-inch nonstick pan

2. Add sliced shallots and mushrooms, and season with salt and pepper

3. Saute for 8-10 minutes, stirring frequently, until shallots and mushrooms are softened and beginning to brown

4. Meanwhile, bring a large pot of salted water to boil

5. Cook pasta as directed 

6. Reserve ½ cup of pasta water before draining the cooked pasta

7. Add the pasta to the pan with the shallots and mushrooms

8. Add black garlic butter and red pepper flakes, and toss

9. Add reserved water a little at a time, until the pasta is coated in a thin sauce (you may not need all the reserved water)

10. Stir in grated parmesan cheese 

11. Serve, garnished with additional parmesan cheese and chopped chives or parsley. Optional: drizzle Momofuku chili crunch to taste

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Recipe Tips:

• Make-Ahead: You can prepare the shallots, mushrooms, and black garlic butter in advance, and store them in the refrigerator. We recommend making the pasta and tossing it with the sauce right before you’re ready to serve. 

• Storage: If you have leftovers and want to reheat this dish, add more black garlic butter and a splash of water before reheating.  This will coat the pasta in the sauce again. 

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Products Used In This Recipe

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