Caramelized Shallot Pasta
Sweet, jammy caramelized shallots and brown butter tossed with pasta, Parmesan, and a hit of balsamic — the NYT viral sensation.
Details
Ingredients
- 400g long pasta (bucatini or spaghetti)
- 8 large shallots, thinly sliced into rings
- 4 tbsp butter
- 3 tbsp olive oil
- 4 cloves garlic, thinly sliced
- 1 tbsp balsamic vinegar
- 1/2 tsp red pepper flakes
- 1/2 cup Parmesan cheese, grated
- Reserved pasta water
- Fresh basil
- Salt and black pepper
Instructions
- 1
Heat olive oil and 2 tbsp butter in a large skillet over medium heat. Add shallots with a pinch of salt. Cook, stirring occasionally, for 20-25 minutes until deeply golden and caramelized.
- 2
Add garlic and red pepper flakes in the last 2 minutes. Drizzle in balsamic vinegar and stir.
- 3
Meanwhile, cook pasta in well-salted water until al dente. Reserve 1 cup pasta water.
- 4
Add remaining 2 tbsp butter to the shallots and let it foam and begin to brown.
- 5
Add the pasta and 1/2 cup pasta water. Toss vigorously. Add Parmesan and toss until a glossy sauce forms. Add more pasta water as needed.
- 6
Serve with fresh basil, extra Parmesan, and cracked pepper.
About This Recipe
A culinary phenomenon that swept the internet, Caramelized Shallot Pasta is a testament to the power of simple ingredients transformed through thoughtful technique. Hailing from the modern Italian-American canon, this dish elevates humble shallots into a sweet, jammy, deeply savory base for pasta. The magic lies in the slow, patient caramelization of thinly sliced shallots in a generous pool of butter and olive oil, coaxing out their natural sugars and creating an incredible depth of flavor. This golden, fragrant confit is then kissed with garlic, a hint of red pepper, and a crucial splash of balsamic vinegar, which adds a bright, tangy counterpoint to the richness. The final flourish involves tossing al dente pasta with this luscious sauce, a generous amount of Parmesan, and a judicious emulsification with starchy pasta water to create a glossy, clingy coating that's pure comfort. While seemingly basic, the balance of sweet, savory, acidic, and umami notes makes it utterly addictive and far more sophisticated than its short ingredient list suggests. It's a prime example of how everyday components, treated with respect, can yield extraordinary results.
Tips & Tricks
- • To achieve perfectly jammy shallots, ensure they are sliced uniformly thin; this promotes even caramelization without burning. Cook them over medium-low heat for at least 20-30 minutes, stirring occasionally, until they are deep golden brown and meltingly tender.
- • For a delightful variation, consider adding thinly sliced mushrooms (cremini or shiitake) to caramelize alongside the shallots, enhancing the umami depth. Alternatively, swap out bucatini for rigatoni or fusilli for a different texture that still catches the sauce beautifully.
- • The caramelized shallot mixture can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. When ready to serve, gently reheat the shallots, cook your pasta, and proceed with combining the ingredients as directed.
- • Serve this pasta alongside a crisp, peppery arugula salad dressed with a simple lemon vinaigrette to cut through the richness. A glass of light-bodied red wine, such as a Valpolicella or Pinot Noir, also makes an excellent pairing.
Nutrition Facts
Per serving (approximate)