Turkish Yogurt Pasta Crispy Garlic (Print Version)
Creamy yogurt pasta with golden crispy garlic, blended for a tangy Turkish touch and aromatic delight.
# What You’ll Need:
→ Pasta
01 -
12 ounces dried pasta (spaghetti, linguine, or tagliatelle)
02 -
Salt, for boiling water
→ Yogurt Sauce
03 -
1 2/3 cups plain full-fat Greek yogurt
04 -
1 large egg yolk
05 -
1 clove garlic, finely grated
06 -
1 tablespoon lemon juice
07 -
1/2 teaspoon sea salt
08 -
1/4 teaspoon freshly ground black pepper
→ Crispy Garlic Topping
09 -
4 tablespoons unsalted butter
10 -
4 large garlic cloves, thinly sliced
11 -
1 teaspoon sweet paprika or Aleppo pepper
12 -
1 tablespoon extra virgin olive oil
13 -
2 tablespoons chopped fresh dill or parsley (optional)
# How to Make It:
01 -
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water and drain pasta.
02 -
In a mixing bowl, whisk together Greek yogurt, egg yolk, finely grated garlic, lemon juice, sea salt, and black pepper until smooth. Set aside.
03 -
In a small frying pan over medium heat, melt unsalted butter. Add sliced garlic and sauté, stirring, until garlic is golden and crisp, about 2 to 3 minutes. Remove pan from heat, stir in paprika or Aleppo pepper and extra virgin olive oil. Set aside.
04 -
Immediately after draining, transfer hot pasta to the bowl with yogurt sauce. Toss vigorously to coat the pasta, adding reserved pasta water as needed for a creamy consistency.
05 -
Divide pasta among serving plates. Top with crispy garlic butter and sprinkle with fresh dill or parsley if desired. Serve immediately.
# Additional Tips:
01 -
For extra heat, add a pinch of chili flakes to the crispy garlic butter.
02 -
Use strained yogurt for a thicker sauce, or add a splash of water for a lighter texture.
03 -
Pairs well with a crisp white wine such as Sauvignon Blanc.