Separate and peel all the garlic cloves.
2 whole heads of garlic
Grate the cheese.
2 dl grated parmesan
Rinse and chop the parsley.
1 bunch fresh parsley
Grate the lemon zest.
1 pinch lemon zest
Boil the garlic cloves in water for one minute, then lift them out and rest them for 1 minute.
2 whole heads of garlic
Repeat this three more times, so the garlic is boiled for four minutes in total.
2 whole heads of garlic
Bring salted pasta water to a boil, reusing the water the garlic was cooked in.
2 dl pasta water
When the pasta has cooked for about 5–6 minutes, scoop out 2 dl of pasta water.
2 dl pasta water, 500 g spaghetti
In a food processor, or a tall jug with a hand blender, blend the pasta water, olive oil, garlic, lemon zest, salt and a little of the grated cheese into a smooth sauce.
2 dl olive oil, 2 whole heads of garlic, 2 dl pasta water, 1 pinch lemon zest, 2 tdp salt
Drain the cooked pasta and pour the garlic cream over it. Mix in the rest of the cheese and the parsley.
500 g spaghetti, 2 dl grated parmesan, 1 bunch fresh parsley
Serve and top with a little cayenne pepper.
1 pinch cayenne pepper
