- 6 ounces whole-wheat spaghetti
- 1/4 cup extra-virgin olive oil
- 1 medium onion, chopped
- 1 fennel bulb, quartered, cored and thinly sliced
- 3 garlic cloves, finely minced
- 6 black garlic cloves, 3 sliced and 3 pounded to a paste with the side of a knife
- 1/4 cup white wine
- 1/4 cup heavy cream
- 2 tablespoons sour cream or plain Greek yogurt
- Sea salt
- Freshly ground pepper
- Parmigiano-Reggiano cheese, for serving
- Cook the whole-wheat pasta in boiling salted water, according to package directions. Reserve a 1/2 cup of the cooking water.
- Meanwhile, in a large frying pan, heat the extra-virgin olive oil over medium heat.
- Add the onion and cook for 5 minutes, or until it begins to soften.
- Add the fennel and reduce the heat to medium low. Cook, covered, until the fennel is very soft, about 15 minutes, stirring occasionally.
- Add the garlic and black garlic to the pan and cook for 1 minute.
- Add the pasta and white wine and stir through. Add enough of the reserved pasta water to create a light sauce.
- Remove the pan from the heat and stir in the heavy cream and sour cream.
- Season with sea salt and freshly ground pepper.
- Garnish with the reserved fennel fronds, and serve with grated Parmigiano-Reggiano cheese.
Enjoy your meal!
Recipe from foodandwine.com