Go Back
–+ servings
Garlic Confit Pasta
Print Recipe
5 from 1 vote

Garlic Confit Pasta

As if garlic confit wasn't delicious enough on it's own, we are taking it to the next level with this garlic confit pasta! Perfectly cooked pasta meets a garlic, alfredo-like sauce that's so good, you'll want to eat the entire pan yourself! If you're a garlic lover, this is the dish for you!
Cook Time1 hour
Resting time:30 minutes
Total Time1 hour 30 minutes
Course: Dinner, Lunch
Cuisine: American
Keyword: Alfredo, Cheesy Pasta, Comfort food, Garlic confit, Garlic pasta, Mac and Cheese
Servings: 5 people
Calories: 626kcal

Equipment

  • 1 oven-safe baking dish
  • 1 medium sized pot
  • 1 small bowl
  • 1 large pan

Ingredients

For the garlic confit:

  • 25-35 whole garlic cloves peeled
  • 1 1/2 cups extra-virgin olive oil
  • 4 sprigs rosemary or thyme

For the pasta:

  • 1 lb cascatelli pasta Fusilli or bow-tie can be substituted
  • 1 stick salted, softened butter
  • 1 cup reserved pasta water I only used about a 1/2 cup
  • 3/4 cup heavy whipping cream
  • 1/4 cup Parmesan cheese grated
  • 1/2 tsp red pepper flakes
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions

For the garlic confit:

  • Preheat your oven to 350 degrees F.
  • Peel the garlic cloves. ** For a faster option, you can buy them already peeled at the grocery store or try one of my time saving tricks that are listed in the FAQ section of this post.
  • In an oven-safe dish, add the peeled garlic cloves, olive oil and whatever fresh roasting herbs you're using (rosemary is my favorite).
  • Transfer to the oven for about 40 minutes or until the garlic is golden brown and tender.
  • Let the garlic confit cool for at least 30 minutes.

For the pasta:

  • Bring a medium-sized pot of water to a boil. Make sure you salt your water!
  • Add your pasta to the boiling water and cook for 2-3 minutes less than what's directed on the package instructions.
  • While the pasta's cooking, fish the garlic cloves out of the olive oil and add them to a separate bowl (you can save the garlic infused oil for your next cooking project).
  • Add the softened butter to the garlic and mash the two together to create a garlic butter.
  • Reserve about 1 cup of the pasta water, then drain the rest.
  • Add the cooked, drained pasta to a large pan along with about 1/2 cup of the pasta water, all of the garlic butter, heavy whipping cream, red pepper flakes, grated Parmesan cheese and salt and pepper.
  • Let it cook on low heat until the sauce becomes emulsified and coats the pasta.
  • If it seems too thick, go ahead and add a little more pasta water.
  • Top with an extra sprinkle of Parmesan cheese and enjoy this deliciously creamy pasta!

Nutrition

Serving: 5servings | Calories: 626kcal | Carbohydrates: 74.5g | Protein: 18.9g | Fat: 29.8g | Saturated Fat: 18.4g | Cholesterol: 85mg | Sodium: 761mg | Potassium: 97mg | Fiber: 3.7g | Sugar: 2.4g | Calcium: 223mg | Iron: 4mg