• For the Roasted Garlic

  • 4 cloves of garlic
  • 200g Kerrygold Original Irish Butter
  • For the Pasta

  • 500g spaghetti or linguine
  • 150g Kerrygold Garlic & Herb Butter
  • 2 chilli peppers
  • 1 bunch of fresh herbs (parsley or chives)
  • 100g Kerrygold Dubliner
  • roasted garlic
  • Salt and pepper


1. Put the butter in a small saucepan and heat on medium heat. Meanwhile, peel the garlic and cut it into thin slices. As soon as the butter has heated, add a third of the garlic to the butter and fry.

2. Remove with a slotted spoon and place on a plate lined with kitchen paper when fried. Repeat the process twice until all the garlic is fried.

3. Bring plenty of water to boil, add salt and cook the pasta until al dente.

4. Meanwhile, finely chop the herbs and cut the chilli pods into fine rings. Put the herb butter in a small saucepan and melt on low heat.

5. Drain the pasta and return it to the saucepan. Add the herb butter with the chilli peppers and 2/3 of the herbs and mix thoroughly.

6. Dish the pasta onto a plate, garnish with the rest of the herbs, roasted garlic and Dubliner cheese. Season with salt and pepper and serve immediately.

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