What You’ll Need

Pasta Pronto Seasoning *QB from It's Olio! www.itsolio.com.au
1 whole egg
75g of a great quality EV olive oil (I highly recommend Mr. Olio from It's Olio).
175g of regular, light flavoured olive oil (don't use seed oil, it's crap)
1-2 tsp of Dijon mustard
3-4 garlic cloves
15g of lemon juice and/or white balsamic condiment - I like to use 15g of each - an immodest pinch of salt

QB stands for “quanto basta” and essentially translates to as much as needed/up to your discretion

How to Make Them

Peel your garlic cloves without cracking them, it's annoying but fundamental.

Place into a ramekin and cover the EVO oil.

Place into airfryer for 1.5 hours at 80 degrees Celsius to confit.

In a bowl or tall jar, combine the whole egg, garlic, salt, and lemon or vinegar. Whisk until fully smooth and slightly frothy.

Start adding the oil a few drops at a time, whisking continuously. The first 2–3 tablespoons must go in very slowly. As it begins to thicken and emulsify, you can increase to a thin, steady drizzle, still whisking without stopping.

Once the oil is fully incorporated, add the truffle oil in the same manner and you will have a thick, creamy aioli, taste and adjust the salt. Crush your confit garlic and add to the mix and whisk/blend in.

Now, add a very generous amount of pasta pronto! Don't be shy, it's delicious - mix through well.

Place into the fridge for an hour to set, covered in cling film.

Serve alongside your molto Crispy Roast patate and......................................................now it's time to mangiare!

If you decide to make this, send me a photo or video on IG! Would love to see your take! And don't forget to tag @reliablesugo & @its.olio