This creamy pasta dish with Black Garlic is adapted from an old Edmond's Cookery Book - arguably the cookbook you'll find in most New Zealand homes.
A huge thanks to Thomas Hill (@bbq_hills) for the video and sharing his take on a classic pasta dish that the whole family will love.
Explore more ways to cook with Black Garlic in our growing collection of black garlic recipes.
Thomas Hill
4
10 minutes
20 minutes
Italian
dinner
Rich, creamy, and irresistibly savoury, this Black Garlic Carbonara takes a classic Italian favourite and gives it a gourmet twist. It’s a quick, satisfying dish that feels restaurant-worthy but is easy enough to whip up on a weeknight.
2 tsp oil
8 rashers of rindless bacon, chopped
400g of cooked fettucine
3 eggs
½ cup cream
1 small onion, chopped
200g mushrooms, chopped
1 tbsp Black Garlic Puree
½ cup freshly grated parmesan
salt and freshly ground black pepper
chopped parsley for garnish
Heat the oil in a medium hot frying pan and cook the onion for 2 minutes, then add the bacon and mushrooms. Cook for about 6 - 8 minutes, stirring frequently. Remove from heat.
Cook the pasta according to the packet directions. While the pasta is cooking, whisk together the eggs, cream, parmesan, salt and pepper.
Add the Black Garlic Puree to the egg mixture and whisk it through.
Drain the pasta thoroughly and return it to the same saucepan. Add the bacon/mushrooms and the egg mixture. Return to a low heat and toss for 30 seconds to allow the eggs to cook. Do not overheat or the egg mixture will scramble.
Serve immediately with chopped parsley for garnish.
