Garlic-Infused Parmesan Pasta
Serves 2 to 3
Ingredients
- 8 to 10 ounces spaghetti, linguine, or bucatini
- 1 whole head of garlic, peeled (10 to 12 cloves)
- 1/3 to 1/2 cup extra-virgin olive oil
- 3/4 to 1 cup finely grated Parmesan
- 1 to 1 1/2 teaspoons freshly ground white pepper
- Reserved pasta water
- Kosher salt
Directions
- Boil the garlic. Boil the peeled cloves for 8 to 10 minutes, until completely tender. Drain them, but save the garlic cooking water. Pour that garlic water into the pot you will boil the pasta in, so the pasta itself picks up even more garlic flavor.
- Blend the emulsion. Blend the soft garlic with the olive oil, about 1/2 cup pasta water, and a pinch of salt until perfectly smooth.
- Infuse and cook the pasta. Salt the water generously, including the reserved garlic water, and stir in about one third of the garlic emulsion before adding the pasta. Cook until just shy of al dente, then reserve about 1 1/2 cups pasta water.
- Whisk the Parmesan slurry. Whisk together warm pasta water, the Parmesan, and the white pepper until creamy. This pre-whisked slurry helps the cheese melt evenly without clumping.
- Combine. Warm the remaining garlic emulsion over medium-low heat, add the pasta, and pour in the Parmesan slurry. Toss vigorously, adding pasta water a few tablespoons at a time, until the sauce is silky and glossy.
- Serve. Serve immediately with extra Parmesan, fresh white pepper, and a drizzle of excellent olive oil.
Chef’s Notes
I first made this Garlic Parmesan Pasta for my son Avi, when he surprised us by coming home for dinner at the last minute. I had just made cacio e pepe, but Avi does not like it so spicy, so I improvised, and this gentler, garlicky dish is what came of that night.
Boiling the garlic transforms it completely. Instead of sharpness, it turns naturally sweet and creamy. Blended into olive oil, it becomes a velvety emulsion that coats every strand of pasta. The method builds three layers of garlic flavor: blended into the sauce, infused into the pasta water, and warmed again in the pan. It is delicate rather than assertive, which lets the Parmesan remain the star.
Further Reading
This pasta has a story and a cousin. Here is where to find both.
- Two Cousins at the Italian Table. The reflection behind this dish, where the garlic pasta and Cacio e Pepe sit side by side like Moses and Aaron, two voices serving one mission. It also holds the Torah sources and the Garlic Four Ways method.
- Classic Cacio e Pepe. The bolder cousin. Three ingredients only: pasta, Pecorino Romano, and freshly toasted black pepper.
- Eggplant Parmigiana (Melanzane alla Parmigiana). Another Italian table dish built for a full sukkah and a long harvest meal.
- Eggplant Meatballs (Polpette di Melanzane). A vegetarian centerpiece for entertaining, and proof again that humble ingredients carry a holiday table.
- More Breaking Matzo recipes. The full recipe collection, from Shabbat to Passover to Sukkot.
May your table be full, your ingredients simple, and your gatherings blessed with the abundance that comes from sharing something made with care.
