Name: Garlic Confit Pasta Carbonara
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Ingredients: 2 whole garlic bulbs, cloves peeled, or about 20–24 cloves; 1 cup olive oil, enough to completely cover the garlic; 250 g spaghetti; 150 g pancetta, finely diced; 3 egg yolks, room temperature; 60 g Parmesan cheese, finely grated, ideally freshly grated; 2 tablespoons garlic confit oil, reserved from the cooked garlic; 2 tablespoons unsalted butter, softened; 2 tablespoons fresh parsley, finely chopped; 1/2 teaspoon chili flakes; 1/2 teaspoon freshly cracked black pepper; 1 cup reserved pasta water, hot, about 250 ml

Description

Garlic Confit Pasta Carbonara features silky roasted garlic cloves folded into a creamy egg-based sauce, tossed with crispy pancetta and al dente spaghetti for an elegant yet approachable dinner. This luxurious dish is perfect for special weeknights or whenever you want restaurant-quality pasta at home without the fuss.

Ingredients

Scale

2 whole garlic bulbs, cloves peeled, or about 20–24 cloves
1 cup olive oil, enough to completely cover the garlic
250 g spaghetti
150 g pancetta, finely diced
3 egg yolks, room temperature
60 g Parmesan cheese, finely grated, ideally freshly grated
2 tablespoons garlic confit oil, reserved from the cooked garlic
2 tablespoons unsalted butter, softened
2 tablespoons fresh parsley, finely chopped
1/2 teaspoon chili flakes
1/2 teaspoon freshly cracked black pepper
1 cup reserved pasta water, hot, about 250 ml

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Instructions

Preheat and prepare: Preheat your oven to 120°C (250°F). Peel the garlic cloves from two whole bulbs and place them in a small oven-safe baking dish.
Cover with oil: Pour enough olive oil over the garlic to completely submerge all the cloves, about 1 cup depending on the dish size.
Roast slowly: Bake for 1.5 to 2 hours, or until the garlic cloves are soft, golden, and buttery to the touch. They should mash easily against the side of the dish.
Cool and store: Remove from the oven and let cool slightly. Once cooled, transfer the garlic and oil to a jar; it keeps refrigerated for up to two weeks.
Boil the pasta: Bring a large pot of generously salted water to a rolling boil. Cook the spaghetti until al dente according to package instructions, usually 9 to 12 minutes. Before draining, reserve 1 cup of hot pasta water in a measuring cup or small bowl, then drain the spaghetti and set aside.
Cook the pancetta: While the pasta is cooking, heat a large skillet over medium heat and add the diced pancetta. Cook for 5 to 7 minutes, stirring occasionally, until the pancetta is crispy and golden. Remove from the heat and set aside in the skillet off the burner.
Make the sauce base: Transfer all of the garlic confit cloves and 2 tablespoons of the garlic confit oil to a large mixing bowl. Add the egg yolks, grated Parmesan, softened butter, chopped parsley, chili flakes, and black pepper. Using a fork, mash and mix everything together until smooth and creamy.
Add the pancetta: Stir the crispy pancetta into the garlic mixture, then set the bowl aside temporarily.
Combine with pasta: Add the hot drained spaghetti directly to the bowl with the sauce. Start whisking in the hot reserved pasta water gradually, about 2 to 3 tablespoons at a time, tossing the pasta continuously as you go. Continue whisking and tossing for 2 to 3 minutes until every strand is evenly coated and the sauce is silky and glossy.
Adjust consistency: If the sauce seems too thick, whisk in a little more hot pasta water, one tablespoon at a time, until you reach a creamy consistency that coats the pasta.

Prep Time: 15 minutes
Cook Time: 2 hours