Macaroni with Garona Sauce (گارونا) — Herb-Infused Creamy Pasta with Green Garlic

• 11.5 ozDried macaroni (short tubes)
• 12 gSalt (For salting pasta water)
• 1 tbspOlive oil
• 5.3 ozOnion, finely diced
• 2½ ozGreen garlic (tender stalks), thinly sliced (Use mostly pale-green parts; avoid tough dark tops)
• 7.1 ozMushrooms, sliced (Cremini or white button)
• 2 gBlack pepper, freshly ground
• 1 cupHeavy cream
• 2⅛ ozMayonnaise (Full-fat for best emulsification)
• 6⅓ ozMast-o-Musir (strained yogurt with shallot)
• 20 gParsley leaves, finely chopped
• 15 gCilantro leaves, finely chopped
• 10 gCelery leaves, finely chopped (Tender leaves only)
• 2 tbspLemon juice, freshly squeezed

Instructions

1. 1

   Bring 3 liters of water to a rolling boil in a large pot, then dissolve 12 g salt in the water. Add the macaroni and cook until just al dente, about 8–10 minutes, so it can finish in the sauce without turning soft.

2. 2

   While the pasta cooks, heat 15 ml olive oil in a wide skillet over medium heat. Add the diced onion and cook for 6–8 minutes until translucent and lightly golden, stirring often so it sweetens without burning.

3. 3

   Add the sliced green garlic and cook for 60–90 seconds until fragrant and softened. Stir continuously and keep the heat moderate, because green garlic can turn bitter if it browns too hard.

4. 4

   Add the mushrooms and 2 g black pepper, then sauté for 6–8 minutes until the mushrooms release their moisture and begin to caramelize. This step concentrates flavor and prevents the finished sauce from becoming watery.

5. 5

   In a bowl, whisk together the heavy cream, mayonnaise, and Mast-o-Musir until completely smooth and glossy. This creates the Garona base and helps it emulsify so it coats the pasta evenly instead of splitting.

6. 6

   Lower the skillet heat to low and pour in the Garona base, stirring to combine with the onion, green garlic, and mushrooms. Warm gently for 2–3 minutes until steaming but not bubbling, because high heat can cause yogurt to curdle.

7. 7

   Reserve 120 ml of pasta water, then drain the macaroni well. Add the drained pasta directly to the skillet and toss for 1–2 minutes, adding 30–90 ml of reserved pasta water as needed to make the sauce silky and clingy.

8. 8

   Turn off the heat and fold in the parsley, cilantro, and celery leaves so the herbs stay bright and aromatic. Stir in the lemon juice and 4 g salt, then rest the pasta for 2 minutes so the sauce thickens slightly and flavors settle.