Goat cheese brings out the subtle sweetness of black garlic in this recipe. Look for the hardest, driest goat cheese you can find, then grate it with a microplane zester. Of course, the dish can also be made with Parmesan and bacon!).
1 cup /100 ml. heavy cream
1/2 cup/50 g. finely grated dried goat’s cheese, plus a little for garnish (approx. 1 dried goat’s cheese)
1 lb./500 g. linguine
6 slices pancetta, cut into small pieces
2 tsp./10 g. butter or 10 ml. olive oil
1 cup/250 g. frozen peas
6 to 8 cloves black garlic, finely sliced
Whisk together eggs and cream in a small bowl with a fork. Set aside.
Cook linguine in a large pot of salted water according to package directions for “al denté” pasta. Two minutes before the end of the ooking time, add the peas to the pasta.
While the pasta is cooking, sauté the pancetta in the butter or oil in a large skillet over medium heat.
Drain the pasta and peas and reserve a cup of cooking water. Transfer the pasta to the skillet with the pancetta. Stir in the egg-cream mixture and black garlic, and cook gently over low heat to coat the pasta with the sauce. Add 1 or 2 ladles of the pasta cooking water to thin the sauce. Sprinkle with more goat cheese just before serving