Ingredients
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8 ounces (227 g) dry spaghetti
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Salt
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Oil, to coat the cooked pasta
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3 1/2 ounces (100 g) pancetta, small dice
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2 tablespoons (30 ml) olive oil
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3 shallots, fine sliced
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5 cloves black garlic
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1/4 cup (60 ml) tomato paste
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6 anchovies, finely chopped
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2 ounces (60 ml) reserved pasta water
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3 1/2 ounces (100 g) Parmigiano Reggiano, divided
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2 ounces (57 g) butter
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2 tablespoons (30 ml) minced chives
Directions
- 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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