The One and Only Garlic Spaghetti
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"Very bold. If you are not a garlic lover, don't try this recipe. This is an adaptation of Spaghetti a la Carbanora. The garlic and egg are both raw, but don't worry, the butter melts, the egg cooks ever so slightly, the cheese melts and an indescribably heavenly amalgamation takes place. From the Best of the Best from Arkansas Cookbook."
photo by Karen Elizabeth
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
2-4
ingredients
- 8 ounces spaghetti
- 1 raw egg
- 5 -8 cloves garlic, peeled and press (not less)
- 4 tablespoons butter
- 1⁄4 - 1⁄3 cup grated parmesan cheese
- 1 teaspoon dried sweet basil leaves
- 1⁄4 cup finely chopped parsley
- fresh fresh coarse ground black pepper (a lot)
- red pepper flakes
- vegetarian bacon bits or regular bacon bits
- parmesan cheese
- black pepper
directions
- Boil spaghetti in a pot of boiling water; (don't over cook).
- While spaghetti cooks, prepare sauce (this is a thick paste that you toss over the cooked spaghetti).
- Place the egg garlic, butter, grated Parmesan cheese and dried sweet basil in a blender or food processor and blend together until smooth and well blended.
- (You can do this by hand if the garlic is pressed).
- When spaghetti is cooked and drained, (and hot) place it in a large bowl and add the garlic-cheese paste and chopped parsley and ground black pepper.
- Toss well.
- Place on servining plater (I warm my plates) and pass the red pepper flakes, bacon bits and more Parmesan and black pepper around for each to add.
- You can vary this recipe by adding sauteed onions and mushrooms, stir-fried green peppers or added cream or sauteed shrimp.
- Enjoy, and you will know you added enough garlic if you wake up the next morning tasting it on your breath.
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Reviews
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WOWZA... this packs a punch! I made this for myself while bach'ing it one week, but then had to make it again for my husband who is a huge garlic lover. We both thought it was great. It's even better the second day. Would like to try roasted or sauteed garlic as others suggest. A note: I originally found this in my Dairy Hollow House Cookbook with recipes from the B&B run by Crescent Dragonwagon in the Ozarks. Apparently her recipe made it into the Best of the Best from Arkansas cookbook. Bravo! Made for Zaar Cookbook Tag. -
Apart from adding my red pepper flakes to the garlic-cheese mix, I made this as recipe, marvellous!!! I sprinkled my chopped bacon on top and we enjoyed a fab dinner!! You DO have to love garlic :D Excellent recipe, thank you Nimz, made for I Recommend tag game -
WAY too much raw garlic for our taste. <br/>Need to somehow roast or cook the garlic out to make it milder. <br/>Thanks
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LOVED IT!!! may use a little less garlic next time. maybe even just roast it first! quick and easy and kid approved!! will definately add some more meat next time!! thanks for a unique recipe!! <br/> Jan 9 2012 update... pan fried bout 10 cloves garlic in bout 1/4c butter. added about another 1/4c or so afterwards to cool it off so it wont cook the egg when all is mixed for sauce. (i LOVE this recipe, just not the bitterness of the uncooked garlic!) doubled basil and probably parm too. used a pound of little rotini pasta. looked yummy, smelled great, and tasted even better. cracked pepper and salt a must as other reviewers have added. kid and man friendly! thanks again Nimz!... CRAP! just realized i wanted to add bacon! whoops, later i guess! :) -
Incredible!!! I love the simplicity and yet the full burst of flavour. It has a real WOW factor. I used 10 garlic cloves - ups - and added some chopped up pan fried prochuitto. I made the paste by hand; not difficult as long as the butter is fairly softThis is just a dish that you will come back to again and again - be prepared for some REAL garlic flavour which is just what we loved. Made for Zaar Stars Tag.
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RECIPE SUBMITTED BY
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Nimz_
United States
I was one of the original members of Recipezaar that was truly a community of individuals that enjoyed each other in forums and chat rooms. I've been a member of this site since 2003. Made some tremendous friends that I still think of often. I'll continue coming here because my recipes are here and so many more that I tried over the years as a member. It's just a tad boring now and just another recipe site like all the rest. Sad.
