For a truly original meal idea, try our roasted garlic fettuccine recipe. You’ll look like a pro in the kitchen – they never need to know how easy it is to make!


  1. Preheat oven to 375ºF. Wrap the garlic in foil. Place in the oven and bake until softened and golden (about 45 minutes).
  2. While the garlic is cooking, bring a medium pot of salted water to a boil. Cook the fettuccine according to package directions. Drain and reserve.
  3. Also while the garlic is cooking, bring another medium pot of salted water to the boil. Add the broccolini and cook until crisp tender, about 3 minutes. Drain and reserve.
  4. When the garlic is cool, squeeze the cloves to remove the roasted garlic paste. Measure 2 Tbsp. Reserve.
  5. Heat another saucepan with 3” salted water to a simmer for poaching the eggs. Hold at a simmer while making the pasta.
  6. Heat a large sauté pan over medium-high heat. Add the olive oil and mushrooms. Sprinkle with salt and pepper and sauté until golden, about 3 minutes. Add the broccolini and cook until starting to brown, another 2 to 3 minutes. Stir in the garlic paste, using a fork if needed, to break it up and distribute it. Stir in the pasta. Taste and adjust seasoning. Reserve.
  7. Add the vinegar to the egg water. Crack the eggs into the water. Increase heat, if needed, to bring the water back to a simmer. Set a timer for 4 minutes (this will achieve a set white and a runny yolk). When there are 2 minutes left, divide the pasta between 4 bowls. Use a slotted spoon to remove the eggs and place on top of each bowl.

An exclusive recipe.

Makes 4 servings.

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