EASY Creamy Garlic Bread Pasta

It’s garlic bread, but pasta. #emmymade #garlicbreadpasta

I adapted this recipe from cheatdayeats: https://www.instagram.com/cheatdayeats/reel/DEct4pYphCM/

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Chapters:
0:00 Intro
0:16 What are we making?
0:43 What is compound butter?
1:07 Boiling our pasta.
1:57 Garden grown garlic.
2:29 Two types of garlic.
3:01 Cleaning up garlic.
3:35 Garlic cross-section.
4:00 How to roast garlic.
4:32 Making the sauce.
4:42 Unboxing Boursin cheese.
5:42 Squeeze.
6:19 Mash, mash, mash.
6:54 Adding the pasta.
8:11 Taste test.

Music courtesy of Audio Network and ‘Sprightly’ from iMovie. You’ve made it to the end — welcome! Comment: “ASMR pasta.”

♪ exciting showtunes music ♪ Greetings, my beautiful lovelies. It’s Emmy. How are you? It’s great to see you,
and welcome back. Today, we are going to be
making a creamy, garlicky pasta that is
inspired by garlic bread, the toasted bread that’s covered
with butter and garlic. Sounds fantastic, right? It’s something that we
already know, garlic bread, but
applied to pasta. So simple, so easy. So, today’s recipe is
inspired by Cheat Day Eats. I’ll put a link down below
to the inspiration, and we’re going
to make it. The reason why I am
intrigued by this recipe is we’re going to be making
a kind of compound butter. Compound butter is a
seasoned or herbed butter that we’re going to mix
our cooked pasta in. But the ingredient that
I’m really tickled about is Boursin cheese, which is
a soft, herbed cheese that you can spread
on your crackers or dip your crudités in.
I also like this recipe because it looks super easy
and perfect for summer, because you don’t really
have to do a lot of work. Let’s get our pasta going. I’m going to liberally salt it. This is kosher salt. And to my salted,
boiling water, I’m going to add
one pound of  pasta. I’m using pappardelle,
which is this really nice, wide pasta, but
you can use any pasta you like or
have on hand. Interesting how different shapes
look like more or less pasta. This is still a pound of
pasta, just like a box of penne, but it seems
like so much more. Let me give this a little
stir so it doesn’t stick to the bottom, and then
set my timer. All right, so while
that’s boiling, let me show you how to
roast heads of garlic. Super easy, simple, and a really
handy thing to have around. So, if you’re going to
roast a head of garlic, you might as well roast a few
because, you know, you’re heating up the
oven, anyways. So here are a couple
heads of garlic that came right out
of my garden. They’ve been drying
in the garage. I harvested them a
few weeks ago. It’s important to dry them, so
that they can cure up nicely, so you can store them
for a few months. I love growing garlic.
It’s so, so easy. You plant them
late in the fall. They’re the first thing
that come up in spring, so they’re super cheery in
your garden, nice and green. No pests like to eat them. So, what I do is, I save a few
of my best heads of garlic. I break them up into
individual cloves, and each clove will give
me another head of garlic the coming summer.
Isn’t that wonderful? So, there are two general
varieties of garlic. There’s hard neck,
and soft neck. The hard neck is, this neck is
hard and you cannot braid it. You know those beautiful
braids of garlic? Those are made with
soft neck garlic. I like growing this variety. It grows well in my region. I also like it because
the cloves of garlic go around the
central stock. So, you just get one ring
of really large garlic cloves, rather than getting all those
little tiny ones inside. You know what I mean? When I take it out
of the garden, I don’t clean them up too
much, I let them dry, because you don’t want
to bruise the fresh garlic, because then it won’t
keep as well. I usually do this part
in the garden, but I wanted to show you. So, you take off the
stalk after you’ve cured it. And curing it just means drying
it out, so it doesn’t mold. I’ll put that back in the compost. And then to clean
these up, you can snip all this off, and then
brush off the dirt. You can also peel these 
outer layers off. But again, only do this
when you’re about to eat the garlic, because
these layers protect the garlic. Using a sharp knife,
we’re going to cut the head of garlic across 
the middle, this way. And that will expose the
cloves of garlic inside. ♪ magical discovery
harp music ♪ Look at that.
Isn’t that gorgeous? So gorgeous.
It looks like a flower. So, as you can see, there
are six cloves of garlic. Look at the size of those
cloves, they’re huge. And that little center is
the hard neck. So, now we’re going to drizzle
a little bit of oil on top. If you like, you can add
some salt and pepper, too. Cover these up and bake
these in a 400° oven for about 45 minutes,
or until the cloves are nice and squishy
and soft. These are wonderful
spread on toast, on bread, added to
all kinds of salads. Just really, really
handy to have. And I’m going to drain
my pasta, but I’m going to reserve some
of the pasta water. So, now that the pasta’s
cooked, let’s go ahead and make our sauce,
or our compound butter. I’ve got a stick of softened
butter in this bowl here. And I’ve got a whole
package of Boursin cheese. This is the original,
garlic and fine herbs. And this was what
it looks like inside. Looks kind of fancy,
doesn’t it? But it tastes a lot
like sour cream and onion potato chips,
in my opinion. I don’t know why. Something about the
packaging makes it feel kind of indulgent.
It makes it feel special. So, you open it like this We’re going to add the
whole puck to this. I mean, gosh, so good. Dump that in. And to that, we’re
going to add a good amount of shredded
Parmesan cheese. So, this is what the garlic
looks like when it’s finished. It’s — oh.
[voiceover SFX: What?!] Hey, this is the
wrong one. I’m like, this is hard. That’s not even cooked. That’s the the one that
I’ve prepped for you. So, this is what the garlic
looks like when it’s cooked. [laughs]
Nicely roasted. And look at all that 
caramelization. And look how soft it is. That’s what you want
it to look like. So, in goes the garlic. You can just squeeze
it right out. Isn’t that fun? So, you don’t have
to peel it at all. See, just pops right out. Get all that
precious stuff out. You have to like garlic
to like this recipe, but I don’t imagine
you’d be making this recipe unless
you did like garlic. Freshly cracked pepper. [peppermill grinding
peppercorns] I like quite a bit. Some red pepper flakes.
Flat leaf parsley. This, too, comes
out of the garden. So now we’re just going
to mush this all together. ♪ exciting showtunes music ♪ Mmm. I think you could
put this on anything. I mean, theoretically, anything.
Not ice cream. I don’t think I would want
this on ice cream, but you know what I mean. So, the garlic is so soft, it
just smooshes right in. This allows all the flavors
to be well incorporated. I suppose you could just
add the pasta to this, but I think this step
is a good one. And add our pasta, which
should still be warm. And I have some
chicken broth, and some reserved
pasta water. I’m going to add some
chicken broth to that. Two spatulas to help toss this. Oh, my gosh,
sounds terrific. I love that.
Can you hear that? [noodles being stirred
into butter sauce] A little more chicken broth. [noodles and sauce mixing] Now, try not to
break your pasta. So, be gentle at tossing. Got some bread crumbs
that I toasted, and a little bit
of butter. A little crunch, a
little buttery finish, A little toasty nuttiness,
and of course, the rest of that parsley. Oh, and a little
cheese, too, right. Little extra cheese.
Gorgeous. Listen to that.
[sauce slicks as noodles pull] Look at this. Oooh, gorgeous. All righty. Let’s go
ahead and give the garlic bread-inspired
pasta a taste. I think this might be my new
favorite pasta shape, pappardelle. All righty. Here we go.
Itadakimasu. Mm-hmm! It tastes a lot like an 
alfredo sauce, to be honest. Mm-hmm. Those two heads of garlic
that we put in there? Completely mellowed out. Really mellow and sweet,
and not overly garlicky. Even less garlicky than
if you had minced a couple cloves of garlic and
sauteed them in olive oil. That, to me has
a stronger garlic flavor than the
roasted garlic. Here, it’s really
mild and sweet. In fact, I taste more of the
creamy cheese going on here. The Boursin cheese
tastes a little bit like sour cream and
onion, in my opinion. Mm-hmm. I think even a little bit more
salt to the whole dish. I thought between the
butter and the cheese that this would be too
salty, but it’s not. So, don’t be shy. Add a little bit more salt to it. The black pepper and
the chili flake, I think, are also
essential. I love that combination
of a little bit of spice with the
creaminess. And the parsley, there
isn’t enough for me to really distinguish it,
but I think it really brightens things up
and livens things. It makes it look a little
bit more interesting with those little
flecks of green. Mmm. Mm-hmm. Don’t be shy with the salt.
Great. And I think, because
we use the Boursin cheese, it does
have a little bit of that kind of pre-made
flavor to it. Just a little bit. But that’s not a bad thing,
in my opinion. It’s just like when you
have ranch dressing. I love Hidden Valley
Ranch, just dipping my carrot sticks
into that. There’s a very kind of
unique and particular flavor that distinguishes Hidden
Valley Ranch that comes out of a bottle,
versus ranch dressing that you make at home,
from scratch. I’ve yet to make a
from-scratch ranch recipe, for example, that
I like more than the stuff that
comes in a jar. There’s a certain kind of
industrialized flavor, you know what I mean? And there’s a little
bit to this. A little flat, though. Aw. This is what I get for
calling the pasta flat, when it’s, like,
pappardelle. It is flat. Oh, my hand’s all
over my mic. Okay, it’s time to go. All right, my lovelies. Thanks, as always,
for watching. I hope you enjoyed that one.
I hope you learned something. Please share this video
with your friends. Follow me on social media.
Like this video. Subscribe. And I shall see you
in the next one. Toodaloo. Take care. Bye! ♪ bright string outro music ♪ ♪ exciting showtunes music ♪ The kids are gonna love this. Mm-hmm. Love it. Mmm!