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Pappardelle with parmesan cream and black garlic

A very simple, but very hearty pasta recipe.


  • 350 ml of 35% cream
  • 4 cloves of black garlic (2 for the sauce, 2 for presentation)
  • 100 ml of white wine
  • 1 onion, finely chopped
  • 2 cloves of white garlic , finely chopped
  • 100 gr of grated parmesan (make a few shavings of parmesan with a peeler for decoration)
  • Italian parsley
  • 15 ml of olive oil
  • Salt and pepper from the mill


  1. In a pan, sweat the onion and garlic in olive oil. Deglaze with white wine. Allow to reduce by half before adding the cream. Mix well and add the grated parmesan. Melt over low heat, stirring regularly. Add salt and pepper to taste. Let simmer for 10 minutes.
  2. Meanwhile, cook the pasta according to the manufacturer's instructions. Keep a ladle of cooking water to thin the sauce at the end of cooking.
  3. Crush the 2 cloves of black garlic with 2 tablespoons of parmesan cream.
  4. Pour the black garlic puree and the parmesan cream into the mixing bowl. Mix until you obtain a smooth sauce. Adjust seasoning.
  5. Pour the cooked pasta into the pan, add the black garlic parmesan cream and mix well.


Place the pasta in the bowls, sprinkle with finely chopped parsley, parmesan shavings and finely sliced ​​black garlic.

Photo and recipe credit: AACOOK

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