Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Creamy Garlic Confit Fusilli

Cook the pasta in a pot of boiling salted water according to the package instructions, then drain, reserving a cupful of cooking water. You want it to be al dente, since the pasta will be cooked in the sauce as well.

Sizzle the onion over medium-high heat with olive oil for one minute. Then add tomato paste, chili flakes, salt and pepper and cook for 30 seconds.

Add heavy cream and cook for another 3-5 minutes.

In a separate bowl mix together garlic confit, parmesan cheese and black pepper.

Add the pasta to the sauce together with the garlic confit-parmesan mix. Then, gradually add pasta water (start with ¼ cup) and cook together for about 2-3 minutes, until you get smooth and creamy texture and the fusilli is fully cooked.

Serve with chives and parmigiano reggiano.

Yarin Shachagi

Creamy Garlic Confit Fusilli

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