I know you must have heard this a thousand times from me, but I love pasta. I really do. It is not that good for my curves, but there are days when I just do not care. Those days are when I am in a hurry and do not have time for a sophisticated meal. It does not matter what I find in the fridge, it fits perfectly the noodle.
Here is a thing, there are some type I just do not like though. My all time favorite is vermicelle, then comes spaghetti, fettucini and fusili. I do not like penne, even I tried it over and over, and I find it just way too thick for my taste. I rather prefer the more delicate sort of noodles. Of course they taste even nicer when handmade. Do you know that very thin type, I believe they are called angle hair? My grandma used to make those too. I was mesmerized by her working in the kitchen when I was a kid. I just set at the kitchen table and watched her kneading the dough, sprinkling flour, rolling and cutting. I have wonderful memories with her. I think cooking brings people closer, opens up the minds. My daughter is one year old, and already loves to sit in the kitchen while I am cooking. She even asked for a pot and a spoon today and tried to imitate my moves. You just cannot start it early enough!
Spaghetti with roasted garlic
1 head of garlic
1 cloves of garlic
100ml heavy cream
freshly grated parmesan
Heat the oven to 200C and roast the head of garlic for 20 minutes or until soft. Pop out the garlic from the skin and add it to the mascarpone. Stir until combined, add heavy cream and minced fresh garlic. Cook spaghetti to al dente, top it with garlic sauce, sprinkle with olive oil and freshly grated parmesan.