The garlic aroma makes you levitate.
Serves 2-3
Both the egg and the garlic are intentionally raw: when the hot pasta hits the garlic paste, the butter melts, and the garlic aroma makes you levitate. It is not low fat, so save it for a once or twice a year celebration of this awesome allium. Don’t wuss out on the amount of garlic!
8 ounces spaghetti or fettuccine
1 raw large egg
7-8 cloves garlic, peeled
3-4 tablespoons butter, softened
1/4-1/3 cup freshly grated Parmesan cheese
1 teaspoon dried basil
Salt and freshly ground black pepper
Bring a large pot of water to a vigorous boil. Drop in the pasta.
As the pasta cooks, gently warm a bowl.
In a food processor, combine the egg, garlic, butter, Parmesan, basil, salt and lots of pepper. Scrape down the sides and process until a thick paste is formed.
Drain the pasta, but don’t rinse it. Quickly transfer to warmed bowl and add the garlic paste. Toss quickly adding salt and pepper to taste.
Sit down and eat. Serve the dish ASAP on warmed plates, passing red pepper flakes, veggie bacon bits, additional Parmesan and the pepper mill.
We thank The Passionate Vegetarian by Crescent Dragonwagon for this recipe.