*photo was taken by our good friend & dinner guest, photographer extraordinaire Bryan Alberstat
I was excited when Jo picked this Donna Hay recipe for this month’s HHDD event. I have been eyeing it on and off ever since I saw the recipe. I love garlic so the fact that the recipe called for a whole head of roasted garlic did not scare me away. In fact I decided to roast the garlic in the frying pan that I intended to use while making the dish as I wanted every last drop.
The sauce is very easy as well; you cook some pancetta until golden and then stir in the roasted garlic, some heavy cream, chili flakes and fresh parsley. Despite the rich ingredients the dish was very light and very flavorful. This recipe is very easy to make and you can have dinner on the table fairly quickly once the garlic is roasted.
Warning don’t plan on a lot of kissing afterwards and no worries as the vampires will stay away for at least a full day.
Recipe: Creamy pancetta and roasted garlic pasta
– donna hay magazine issue 38
roasted garlic 2 heads of garlic
1 teaspoon olive oil
Preheat oven to 180C/fan 160C/355F. Cut off the tops of the garlic heads so the cloves are just showing. Drizzle the garlic with olive oil and wrap in aluminium foil. Place on a baking tray and cook for 45 minutes or until soft. Set aside to cool slightly before peeling off the skins*. Place cloves in a bowl and mash with the back of a fork.
*The garlic will be so soft and jammy that you’ll be able to press the flesh out by gently squeezing the cloves between your fingers, or gently lift each clove out with a skewer.
Donna assures us we can make a batch of roasted garlic and store in an airtight container in the fridge for up to a week. My experience of roasted garlic is the aromatic pungency that lingers, as lovely as it is I don’t really want it to pervade my breakfast, so make sure your pre-roasted garlic is tightly sealed – unless of course you do have a problem with vampires!
400g dried or fresh pappardelle pasta
2 teaspoons olive oil
300g piece mild pancetta, chopped
1 head roasted garlic, mashed
½ teaspoon dried chili flakes
125ml pouring cream
sea salt and cracked black pepper
1 cup coarsely chopped flat-leaf parsley
finely grated parmesan, to serve
Cook the pasta in a saucepan of salted, boiling water until al dente (10-12 minutes for dried or 3-5 minutes for fresh pasta). Drain and keep warm. Heat the oil in a large frying pan over medium heat. Add the pancetta and cook for 2-3 minutes or until browned. Remove from the heat and add garlic, chili, cream, salt and pepper and stir to combine. Add the warm pasta* with the parsley and parmesan and toss to coat. Serve 4
*the heat from the pasta will thicken the sauce