The purpose of this whole blog is to share some of MY recipes. However….oh yeah, there's a however. Hands down, my favorite comfort food in the whole world comes from a friend, Crescent Dragonwagon, who writes the most wonderful cookbooks.
I thought the recipe might be lost forever, since it was in a book that is now out of print. I asked her if I could share it here and she agreed, although the recipe now appears in another of her books, Passionate Vegetarian. Don't decide this is a carbonara recipe. It's Crescent's twist that had it's roots in carbonara. I would choose this over carbonara any time.
Don't let the amount of raw garlic or the raw egg scare you. The hot spaghetti will cook the egg. If you decide to back off of the amount of garlic, you will never know just how wonderful this tastes. If you love garlic, your taste buds will love you for this one.
The Great, The One and Only, Garlic Spaghetti
Prepare 8 ounces of dry spaghetti according to package directions.
While spaghetti is cooking, you'll prepare the "sauce" - a thick paste, really, that you will toss over the cooked hot spaghetti.
Into a blender put
1 raw egg
5 to 8 cloves garlic, peeled and pressed - not less!
4 tablespoons butter
1/4 to 1/2 cup grated Parmesan cheese
1 teaspoon dried sweet basil
Whirl all together, until smooth and well blended. One can do this by hand, if the garlic is put through a press. When the spaghetti is cooked and drained, place it in a large bowl or pan and spoon over it the garlic - cheese paste and add:
1/4 cup chopped parsley
fresh coarsely ground black pepper to taste - a lot!
Toss well. Mound this glorious concoction onto plates and serve.
Like Crescent, I've tried various embellishments on this. Other than the hot pepper, the only one I've found that I really like, is to omit the parsley and use finely chopped green onions.
According to Crescent Dragonwagon, "You will know you used enough garlic if you wake up the next morning tasting it on your breath.
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