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bowl of lemon garlic pasta

Lemon Garlic Pasta (with Garlic Confit)

This Lemon Garlic Pasta with garlic confit is my viral recipe of a classic Italian recipe. The slow roasted garlic makes for an impressive pasta dish for any occasion.
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Ingredients

The garlic confit:

  • 1 head of garlic
  • 1 cup Extra Virgin Olive oil (or enough to submerge the garlic)
  • A few pieces of lemon rind (the rest of the lemon will be used below)

The rest:

  • 1 lb gnocchi
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice (and more as needed)
  • 3 tbsp heavy cream
  • 1/2 cup pasta water you might not need 1/2 but better to have more as you build your sauce
  • 1/2 cup parmesan cheese
  • 8 tbsp salted butter, softened (one stick)
  • 2 tbsp chopped basil (for topping)

Instructions 

  • Make the garlic confit: Preheat oven to 250. Peel garlic and add to a ramekin along with lemon rind and enough oil to cover the garlic. Bake for about 2 1/2 hours.
  • Make the sauce: When it’s done, remove from oil and add to a food processor with butter, lemon juice, lemon zest, sea salt and pepper. Blend until smooth and creamy.
  • Cook the pasta: Meanwhile, heat a salted pot of water and bring to a boil. Cook the gnocchi for only 2 min or so (less than the full amount since it will go back on the stovetop). Reserve pasta water.  Transfer pasta to a large skillet and add 3-4 tbsp dollops of the confit butter. 
  • Finish pasta sauce: Add in cream, followed by pasta water in increments. Cook on low heat until everything starts to get creamy. Add in parmesan cheese and more pasta water as needed. Top with fresh basil, another nice squeeze of lemon, salt and pepper. Enjoy!

Notes

Note: Depending on how creamy you want it, you might have a little extra butter confit sauce.

Storage

Store leftover gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat with a splash of cream, milk, or reserved pasta water to loosen the sauce.

Freezer

While the finished dish can be frozen for up to 2 months, the cream sauce may separate slightly when reheated. For the best texture, freeze the garlic confit separately and make the sauce fresh when you're ready to serve.

Make Ahead

Garlic confit can be made up to 2 weeks in advance and stored in the refrigerator submerged in its oil, making it easy to whip up this pasta in about 15 minutes when you're ready to cook.