I think it’s becoming increasingly obvious that I’m a big fan of garlic, especially roasted garlic. Roasting makes the flavour more delicate, sweeter and less inclined to cause *ahem* malodorous after effects. After you’ve roasted your garlic, this pasta sauce comes together in the time it takes to cook the spaghetti. It’s absolutely packed with flavour, but isn’t at all heavy on the stomach. A salad on the side and a glass of wine and you’ve got yourself a quick but satisfying meal.
3 tbsp all-purpose (plain) flour
250ml milk, room temperature
1 pinch salt
1 head roasted garlic, mashed with any remaining roasting oil
1 cup Parmigiano Reggiano, finely grated
Cook spaghetti according to packet directions. Reserve a little of the cooking water, drain, return to pot and set aside.
In a non-stick saucepan, melt the butter. Add the flour and whisk continuously until combined. Add the milk little by little, whisking constantly until completely incorporated after each addition.
Add salt and cook over low heat until thickened, about 10 minutes.
Stir in roasted garlic. Add Parmigiano Reggiano and stir until melted.
Toss the sauce through the pasta, adding a couple of tablespoons of pasta water to loosen. Serve with a grind or two of black pepper and a sprinkle of grated Parmigiano Reggiano.