Made with 10 shallots per pound of whole wheat spaghetti, you cannot believe the flavor of this pasta dish. It’s like a bowl of French Onion Soup, hold the broth. It’s a knockout.
| Level: | Easy |
| Total: | 27 min |
| Prep: | 5 min |
| Cook: | 22 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 2 cloves garlic, finely chopped
- 10 shallots, halved then thinly sliced
- Salt and black pepper
- 1 pound whole-wheat spaghetti
- A generous handful flat-leaf parsley, chopped
- 1 cup grated Parmigiano-Reggiano
Instructions
- Heat the extra-virgin olive oil with the butter over medium-low heat in a skillet with high sides. Add garlic and shallots and season with salt and pepper then cook gently until caramelized about 20 minutes, stirring occasionally.
- Meanwhile heat a large pot of water to boil for pasta, salt the water very liberally then add spaghetti and bring to a rolling boil. Cook to al dente. Add 2 ladles of starchy cooking water, about 1 cup, to the shallots and stir. Drain pasta and add to shallots. Add the parsley and cheese and more black pepper, to taste. Toss 1 to 2 minutes for liquid to absorb and serve. WOW! Talk about yum-o!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 763 |
| Total Fat | 24 g |
| Saturated Fat | 11 g |
| Carbohydrates | 112 g |
| Dietary Fiber | 5 g |
| Sugar | 12 g |
| Protein | 34 g |
| Cholesterol | 41 mg |
| Sodium | 736 mg |
Reviews
Awesome recipe!
The OG pasta recipe that got me started on starch water-based sauces. Great on its own as as a launchpad to variations!
That’s Shallota Flavor gave me shallota diarrhea.
It was super easy to make though, and I probably lost 2 pounds afterward!
Made this LOVED it. Followed the recipe to a T. The nutty flavor of the pasta with the yummy shallots and cheese. It was so good the next day also!! Lots of flavor super yummy
Very good! It’s become a standard in my house! Last night I started making this, believing I had parsley, but found out I didn’t. I threw in some torn spinach leaves at the end instead, and let them wilt into the dish – maybe even better than with parsley!
This meal has amazing flavor. It definitely took longer than 30 minutes to make, but it was well worth it! The caramelized shallots gave the sauce fantastic flavor!
We have made this for years! It has been my six year olds favorite dish since he was 3. I like to make it with fetticine it holds more of the sauce and I also add shrimp to it to give it more protein. I also use red onions to cut down on the expense and time peeling.
i have no idea how anyone could call this bland, the flavour was delicious!! The shallots were perfectly caramelized after 30 mins I found this absolutely divine! Will make again!
yum sooooo good i am a kid so easy to make good with shrimp to
Freakin AWESOME!!! so easy and so tasty!