Garlic Bread Pasta
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 701
- Total Fat
- 37
- Saturated Fat
- 15
- Carbohydrates
- 65
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 27
- Cholesterol
- 65
- Sodium
- 625
- Total: 40 min
- Active: 40 min
Ingredients
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
5 tablespoons unsalted butter
3/4 cup panko breadcrumbs
8 cloves garlic
1 pound spaghetti
1/2 teaspoon red pepper flakes
1 cup freshly grated Parmesan, plus more for garnish
1 cup freshly grated Pecorino Romano
1/4 cup chopped fresh basil, plus more for garnish
2 tablespoons chopped fresh Italian parsley, plus more for garnish
Directions
- Bring a large pot of salted water to a boil.
- Heat 3 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. Once the oil is hot, add the breadcrumbs and a pinch of salt and pepper. Cook, stirring frequently, until they start to toast, 1 to 2 minutes. Grate one of the garlic cloves into the breadcrumbs and stir to incorporate. Cook until evenly golden brown, then transfer to a plate. Set aside until ready to serve. Chop the remaining 7 cloves garlic and set aside.
- Add the pasta to the boiling water and cook until al dente. Reserve 2 cups pasta water before draining. Add the remaining 4 tablespoons butter and remaining 3 tablespoons olive oil to a pan and heat over medium until the butter is melted. Add the chopped garlic and red pepper flakes. Cook, stirring frequently, until the garlic is soft but not browned, about 3 minutes. (Keep an eye on it to make sure the garlic doesn't burn.)
- Add 3/4 cup pasta water to the pan with the garlic and bring to a simmer. Add half of the Parmesan and Pecorino Romano and use a silicone spatula to stir until the cheeses have melted into the sauce. Turn the heat down to low and transfer the pasta to the pan; toss to combine. Add the remaining cheeses and toss to coat the pasta in the cheese. Add more pasta water, 1/4 cup at a time, to help create a silky sauce; this could take 3 to 4 minutes. Cook until the sauce is silky and smooth, then turn off the heat and add the basil and parsley. Toss to combine.
- Transfer the pasta to a serving bowl and top with the garlic breadcrumbs and extra herbs if desired. Serve immediately.