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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.”
READY IN:
40mins
SERVES:
2-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil spaghetti in a pot of boiling water; (don't over cook).
  2. While spaghetti cooks, prepare sauce (this is a thick paste that you toss over the cooked spaghetti).
  3. 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.
  4. (You can do this by hand if the garlic is pressed).
  5. 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.
  6. Toss well.
  7. 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.
  8. You can vary this recipe by adding sauteed onions and mushrooms, stir-fried green peppers or added cream or sauteed shrimp.
  9. 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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