1 lb of Spaghetti
8 cloves of garlic, smashed
1 cup cream
2 tablespoons unsalted butter
2 tablespoons flour
Salt and white pepper
Italian Parsley – Garnish
Place a small saucepan filled with 2 cups of water over high heat, add garlic, once it boils, reduces heat to low and simmer, uncovered for about 2 hours. Timing is critical here; once the garlic is near the 2-hour mark, start the rest of the dish.
Cook pasta as directed on package and reserve 1 cup of pasta water.
Place a large skillet over medium heat, add butter, once melted, whisk in flour. Keep whisk for about 1 minute, then slowly add cream to skillet. Once smooth, season with salt and pepper, reduce heat to low, and simmer for about 10 minutes, whisking every so often.
The Garlic water should have been reduced by almost half, pour into a blender, and puree, slowly adding about 3 tablespoons of olive oil. Then slowly whisk the garlic puree it into the cream sauce. Let simmer for an additional 3 to 5 minutes, whisking every so often.
Now add the pasta to the skillet, remove from heat and toss to coat, and place in a serving bowl and garnish.