Monday, April 09, 2012

Garlic Spaghetti

Garlic Spaghetti


Heaven in a bowl!

16 oz spaghetti
2 large eggs
14-16 cloves of garlic peeled **
6-8 Tbsp butter
2/3 cup Parmesan cheese
2 tsp dried basil (or a handful or so of fresh basil)
salt & pepper
Bacon bits (optional ... fabulous but... it is still good without)

Cook the pasta to your liking.
Warm the bowl for the pasta (I use a big glass bowl).
Combine eggs, garlic, butter, Parmesan cheese, basil, salt, and pepper in a food processor. Buzz and scrape down the sized until you have a thick paste.
Drain the pasta. Put it right into the heated bowl and glob the garlic paste right on top and stir in quickly. Toss and enjoy! You can top it with a bit more cheese if you want.

** I found that I like the garlic roasted just a little.... the raw garlic is a bit hot and sometimes... I am in the mood for that ... but... sometimes... I like the more mellow taste of roasted garlic.

7 comments:

Kathy said...

Your recipe seems very delicious. I'll have to try it soon!

Fräulein Rosa said...

Oh my god, it looks so tasty.. I have to cook it tonight :D

Linda Ruthie said...

Looks and sounds delicious! Thanks for sharing.

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Anonymous said...

raw eggs?

Anonymous said...

Just my kind of soul food. Take care 8-)
multiflora

Anonymous said...

The heated pasta is supposed to cook the eggs..how I do it...simmer olive oil, an eighth of a cup maybe cup maybe, (depending on how much past you're cooking) I just guess..and fresh small rough chopped fresh garlic, maybe 6 or 7 cloves, for about 2 min, at a low simmer.. or until the garlic just begins to brown, but not get really dark.. usually by the time the pastas done, so is the garlic oil. I use angel hair pasta, it has a more delicate flavor.. cook that for 3 or 4 min at a slow boil, adding olive oil to the water to keep pasta from sticking. Bertolli is from italy..read the back of the labels well..many olive oils are mixed from 5 different places and thrown together in an effort to save money on the good stuff..drain and toss oil and pasta back into pot. Top with grated parmisan, black pepper and fresh basil leaves...warning..if you mix the leaves in, they will wilt quickly and turn black, take them as you need them in a seperate bowl. No eggs are needed. Enjoy! -Sarah

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