Umami bomb spaghetti
8 ounces (227 g) dry spaghetti
Oil, to coat the cooked pasta
3 1/2 ounces (100 g) pancetta, small dice
2 tablespoons (30 ml) olive oil
3 shallots, fine sliced
5 cloves black garlic
1/4 cup (60 ml) tomato paste
6 anchovies, finely chopped
2 ounces (60 ml) reserved pasta water
3 1/2 ounces (100 g) Parmigiano Reggiano, divided
2 ounces (57 g) butter
2 tablespoons (30 ml) minced chives
Bring a large pot of well salted water to a boil. Add spaghetti.
Cook the spaghetti for eight minutes or to desired doneness.
Strain the cooked spaghetti, reserving some of the cooking water.
Toss the cooked spaghetti with oil and lay flat on a baking tray to cool.
In a pan, render pancetta until slightly crispy.
Add olive oil and shallots, cook for three to four minutes, or until translucent.
Add black garlic, and crush with the back of a spoon until incorporated.
Mix to form a paste with the shallots.
Add tomato paste, anchovies, and mix.
Cook on low heat for five minutes.
Add reserved pasta water, and simmer for two minutes.
Grate half the parmesan cheese into the sauce.
Add cooked spaghetti and toss to heat through.
Remove from heat and add butter. Toss to coat.
Serve hot, garnish with chives and remaining parmesan cheese.
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