Spaghetti with Black Garlic, Hazelnuts and Licorice

Method

1. Place wine, thyme, and black pepper in a small saucepan. Bring to a boil and reduce until the alcohol evaporates completely.
2. Remove the thyme and pepper. Off the heat, gradually add cold butter cubes, whisking continuously. Continue until all butter is incorporated. Transfer to a tray lined with parchment paper and let cool.
3. Peel the black garlic cloves. Sauté them in a pan with a knob of butter. Deglaze with a ladle of pasta water and cook for 2-3 minutes.
4. Transfer the mixture to a blender, add salt, and blend until smooth. Return the cream to the pan.
5. Cook the whole wheat spaghetti in boiling salted water. Meanwhile, reheat the black garlic cream with a couple of ladles of pasta water.
6. Drain the spaghetti al dente directly into the pan with the cream. Add the sour butter and toss to combine well.
7. Plate the spaghetti. Top with toasted chopped hazelnuts and a pinch of licorice powder.