2 cups garlic cloves, peeled
2 cups chicken broth
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12 ounces fettuccine pasta
2 cups grated parmesan cheese, plus extra to serve
Salt and ground black pepper
In a medium saucepan over medium-high heat, combine the garlic and broth. Bring to a boil and cook for 12 minutes, or until the broth is reduced by half and the garlic is very tender. Transfer the garlic and broth to a blender and purée until smooth. Set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 8-10 minutes. Reserve ¼ cup of the pasta cooking water, then drain the pasta and transfer to a large bowl.
Pour the garlic purée over the pasta. Using tongs, toss the pasta with the sauce, sprinkling in the cheese as you do it. When the cheese is nearly melted, drizzle in enough of the reserved pasta cooking water to form a smooth sauce. Season with salt and pepper, then serve topped with additional parmesan.
Cook's note: Want to make this recipe vegetarian? Swap vegetable broth for the chicken broth.
Nutrition values per serving: 420 calories, 10 g fat (6 g saturated), 59 g carbohydrates, 3 g fiber, 3 g sugar, 24 g protein, 25 mg cholesterol; 850 mg sodium.
J.M. Hirsch, The Associated Press