Creamy Garlicky Alfredo Ditalini

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 45 minutes

Ingrédients

1/2 c. extra-virgin olive oil

8 cloves garlic, sliced

8 oz. ditalini

2 tsp. garlic powder

1 tsp. smoked paprika

1 c. (or more) heavy cream

2 c. (or more) low-sodium vegetable broth, divided

1 tbsp. white miso paste

2 oz. Pecorino Romano or Parmesan, finely grated (about 1 c.), plus rind (optional), plus more for serving

1 tbsp. unsalted butter

2 tsp. thinly sliced chives

Instructions

In a medium, high-sided skillet over medium heat, heat oil. Cook garlic, stirring occasionally and watching closely as garlic can quickly burn, until beginning to turn golden, 3 to 4 minutes. Using a slotted spoon, transfer garlic to a paper towel-lined plate. Carefully pour out half of oil and discard.

Sprinkle ditalini into pan. Add garlic powder and paprika. Cook, stirring occasionally, until pasta is toasty and very lightly blistered, 1 to 2 minutes.

Add cream, 1 1/2 c. broth, and rind (if using). Cook, stirring constantly to avoid sticking and reducing heat to medium-low if it’s rapidly boiling, until liquid begins to thicken, 8 to 10 minutes. Add miso and 1/2 c. broth and continue to cook, stirring often, until very creamy and thickened, 6 to 8 minutes more.

Remove from heat. Stir in Pecorino Romano and butter until melted. If sauce seems too thick, add a little more broth or cream. Discard cheese rind. Top with fried garlic, chives, and more Pecorino.

Nutrition

• Calories: 757
• Lipides Totaux: 56 g
• Lipides Saturés: 22 g
• Acides Gras Trans: 1 g
• Cholestérol: 90 mg
• Sodium: 402 mg
• Glucides Totaux: 47 g
• Fibres Diététiques: 3 g
• Sucres Totaux: 4 g
• Protéines: 15 g