This creamy garlic pasta is ready in only 15 minutes.
It’s official. Summer is over.
With the weather cooling off I’ve been eating much more comforting food and garlic spaghetti is one of my favourite pastas.
Fall is Perfect for Roasted Garlic
When the weather gets colder there’s nothing better than a kitchen smelling like roasted garlic. It’s actually a dinner party trick of mine.
Even if you aren’t serving it, just roast garlic when your friends are scheduled to arrive.
They open the door and get the sweet caramelized flavour and the first words out of everyone’s mouth will be how great the house smells.
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How to Roast Garlic
I’ve seen people shell out $20 for a roasted garlic and bread appetizer.
Seriously? If you love it so much save money and make it at home.
Cut off the top of a garlic head, drizzle with a few tablespoons of olive oil (not virgin), wrap in tin foil and roast for 30 minutes at 400F.
Roasted garlic is great to spread on bread, to throw in soups, stews or tomato sauces.
I can’t think of anything savory that wouldn’t be better with roasted garlic – including garlic spaghetti.
Somehow our basil plants on the back patio have been surviving the cold and so today we made garlic spaghetti with back deck basil cream and our housemade pancetta.
Garlic Spaghetti, Basil Cream and Pancetta
I’ve partnered with Catelli to share this decadent recipe with basil cream and pancetta.
This garlic pasta recipe amps up the healthy portion by using Catelli’s new SuperGreens pasta made from 100% Canadian wheat, and contains spinach, zucchini, broccoli parsley and kale.
It’s packed with nutrients like magnesium, potassium and iron and is a high source of fibre.
It’s a quick and easy way to add the benefits of green vegetables to a dinner.
Garlic Pasta Recipe
Like all our pasta dishes, this one is ready in less than 15 minutes.
As much as it seems decadent with a bit of preparation it’s really easy to put together.
The key to the garlic spaghetti pasta recipe is multitasking as you can crisp the pancetta, cook the pasta and make the basil cream all at the same time.
And the best part about roasted garlic is that it can be made in advance and stored in the fridge.
- 250g spaghetti, (Catelli® Supergreens)
- 2 tbsp canola oil
- 1 shallot sliced
- 1 bulb roasted garlic
- 2 tbsp basil chopped
- 1/4 cup white wine
- 1 cup 35% cream
- 2 oz pancetta diced
- 1/4 cup Parmesan cheese grated
- Bring 4 litres water to a boil, add ½ cup (125 mL) of kosher salt.
- Cook spaghetti according to package directions.
- Over medium heat, add canola oil to large sauté pan. Add shallot and sauté 2-3 minutes, until translucent.
- Add white wine to deglaze pan. Bring to a boil.
- Add cream and basil, return to a boil.
- Reduce heat to low and simmer until pasta is ready.
- In a medium saucepan over medium heat add 1 tablespoon of canola oil then pancetta to cold pan. Gently crisp.
- When pasta is ready add it to pancetta sauce pan to coat noodles in pancetta flavour. Add basil cream, roasted garlic and sprinkle with parmesan.
Nutrition Information:Yield: 6 Serving Size: 1 Amount Per Serving: Calories: 319Total Fat: 25gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 55mgSodium: 92mgCarbohydrates: 16gFiber: 1gSugar: 2gProtein: 6g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.