Creamy Garlic and Oil Pasta (No Heavy Cream)

Heat 2 liters of water, add one dessert spoon of salt, and cook 250g of pasta according to package directions.

In a separate skillet, heat the oil over medium heat and add two roughly chopped heads of garlic.

As soon as the garlic is perfectly golden, immediately remove the skillet from the heat to stop the cooking/frying process, as the residual heat in the pan will continue to act.

Drain the cooked pasta and quickly run it under cold tap water to stop the cooking process, setting it aside.

Process the fried garlic (once cool) in a food processor until nicely shredded.

In a saucepan or in the processor itself, combine the butter, processed garlic, tomato paste, paprika, and grated cheese.

Gently heat the cream mixture over low heat, adding one teaspoon of salt (to taste) and a drizzle of olive oil, if desired.

Incorporate the drained pasta into the cream mixture, stirring well until all the pasta is coated and enveloped, resulting in the creamy texture without using heavy cream.

Finish the dish by sprinkling chopped parsley and chives on top before serving. Any excess cream can be stored in the refrigerator.