Double Garlic Parmesan Noodles

When it comes to garlic, the limit does not exist. Just cover me in garlic.

This recipe is perfect for garlic lovers because it has TWO kinds of garlic. Fresh and then crispy fried garlic which is one of my all time favorite toppings. Pro tip: if you have or know someone with a nut allergy, crispy garlic can replace that crunchy nut factor in recipes like pad thai or pesto!

Recipe makes enough for 2 entrees or 3-4 smaller side portions. Store any leftover fried garlic in an air-tight container for up to two weeks.

What you need:

• ​1 cup peeled garlic cloves (there will be extra, you can thank me later!)
• neutral oil (enough to cover the amount of garlic you fry)
• 1/2 lb pasta (I used bucatini)
• 4 tbsp salted butter
• 1/2 cup parmesan cheese (don't use the pre-grated stuff, grate it yourself for best results!!)
• 1/2 cup reserved pasta water

What to do:

1. ​​Mince the garlic - I used a food processor to save time.
2. Scoop and set aside two tablespoons of the freshly minced garlic.
3. Place the rest of fresh garlic in a small sauce pot and pour the oil over it until it's fully submerged.
4. Put the sauce pot on the stove and turn it to medium-high heat. Once the garlic starts to fry, stir it on and off (every 10-15 seconds) until you start to notice it's color changing.
5. AS SOON as the garlic starts to turn the slightest bit golden brown, lower the heat and pay close attention to it so that it does not burn. (Only takes a minute for it to burn!! I've done it several times lol.) The garlic is done once it's a pretty golden brown color, remove it from heat and strain the oil into a heat-safe storage container. (Makes an awesome garlic infused oil!!)
6. Place the fried garlic on a paper towel to dry off until you're ready to use at the end of the recipe.
7. Next, bring a large pot of salted water to a boil and cook the pasta according to package instructions.
8. Cook the fresh garlic and butter in a large skillet on low heat until fragrant.
9. Add the cooked pasta to the skillet, then sprinkle the parm over top somewhat evenly and then the pasta water. Mix vigorously over heat to combine.
10. Plate and top with desired amount of fried garlic, more parm and fresh parsley.