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)
• ½ tsp crushed red pepper flakes
• 2 tbsp chopped fresh parsley
• 1 tsp salt
• 1/4 cup reserved pasta water, as needed

Steps

1. 1.Prepare Garlic Confit: Add peeled garlic cloves and olive oil to a small saucepan over the lowest heat possible and cook for 30–45 minutes until soft and lightly golden, or bake at 250°F for 60–75 minutes. Reserve both garlic and oil.
2. 2.Cook Spaghetti: Boil spaghetti until al dente, reserving plenty of pasta water.
3. 3.Make Carbonara Sauce: In a large bowl, mash together confit garlic, garlic oil, butter, egg yolks, Parmesan, Pecorino, crushed red pepper, and parsley until smooth. Slowly whisk in a few splashes of hot pasta water until creamy and loosened.
4. 4.Combine and Serve: Add the hot spaghetti to the sauce and toss vigorously, adding more pasta water as needed until glossy and silky. Serve immediately with extra Pecorino, Parmesan, parsley, and crushed red pepper if desired.