Garlic Confit Carbonara

Ingredients

• 2 heads garlic, cloves peeled
• 1 cup olive oil
• 8 oz spaghetti
• 12 confit garlic cloves (or more)
• 1 tbsp garlic confit oil
• 2–3 tbsp soft room temperature butter
• 3 egg yolks
• 1 cup finely grated cheese (about 2 oz Parmesan and 1 oz Pecorino)
• 1/2 tsp crushed red pepper flakes
• 2 tbsp chopped fresh parsley
• 1 tsp salt
• 1/4 cup reserved pasta water, as needed

Method

1. 1

   To make the garlic confit on the stovetop, add garlic cloves and olive oil to a small saucepan over the lowest heat possible and cook for 30–45 minutes until completely soft and lightly golden. Alternatively, bake in a small baking dish at 250°F for 60–75 minutes. Reserve both the garlic cloves and oil.

2. 2

   Boil the spaghetti until al dente, reserving plenty of pasta water.

3. 3

   In a large bowl, mash together the confit garlic, garlic oil, butter, egg yolks, Parmesan, Pecorino, crushed red pepper, and parsley until smooth.

4. 4

   Slowly whisk in a few splashes of hot pasta water until creamy and loosened.

5. 5

   Add the hot spaghetti and toss vigorously, adding more pasta water as needed until glossy and silky.

6. 6

   Serve immediately with extra Pecorino, Parmesan, parsley, and crushed red pepper if desired.