Recently, while looking through old recipes I had created, I spotted one from over a decade ago for pasta with roasted garlic and crème fraîche. I had roasted garlic cloves in olive oil, then mashed them into a puree with some of the oil in which they had roasted and with softened butter. This mixture along with a touch of crème fraîche, grated Parmesan, and parsley were tossed with cooked pasta and mounded in bowls. I decided to make the dish again, but with some new additions. I included a sauté of sliced mushrooms and asparagus and pan-fried diced pancetta for the garnish. Continue reading