Preheat the oven to 350 degrees. Place garlic and oil in a saucepan in a shallow dish. Cook for about 30-60 minutes, until the garlic is soft, buttery, and creamy.
Bring a large pot of salted water to a boil and cook the farfalle according to package instructions. Reserve 1/2 cup pasta water.
Drain oil from confit and save. Mix the roasted garlic cloves into the stick of butter. The garlic cloves should be completely cooled. Warm cloves will melt the butter and ruin the sauce. You can do this with a fork or blend it in a food processor for an extra smooth texture. Add red pepper flakes, parsley, and parmesan, and continue to mix until a thick paste is formed.
In a large saucepan, add 2 tablespoons of the reserved confit oil. Add mushrooms and cook for 10-15 minutes over low heat until soft and tender.
Increase the stove heat to medium and immediately add in 3-4 tablespoons of the roasted garlic butter, parmesan, and heavy cream. Stir in the drained pasta until everything is melted and coated. (Save any leftover garlic butter, store it in the fridge, and use it for up to a week.)
Once the pasta is coated, it’s ready for the parmesan cheese topping to finish it off.
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