Dreamy Caramelized Shallot Pasta
Shallot pasta: Bake this rich and comforting pasta with caramelized shallots and Gruyere cheese. Simple to make, perfect for a cozy dinner.
Ingredients
- 8 ounces penne pasta
- 1/4 cup olive oil
- 8 shallots, thinly sliced
- 5 garlic cloves, thinly sliced
- 1 teaspoon kosher salt
- 2 tablespoons balsamic vinegar
- 3/4 cup grated gruyere cheese
- Freshly ground black pepper
Instructions
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions, about 10 minutes. Drain, reserving 1/2 cup pasta water, and set aside.
- In a large saute pan, add the olive oil and shallots. Saute on low for 15 minutes, adding salt about 5 minutes in. Saute until shallots become soft and caramelized.
- Add garlic and saute for another 2 minutes. Then add balsamic vinegar and saute for 30 seconds, until fragrant.
- To the pan of shallots, add the cooked pasta and gruyere and stir. If needed, slowly add pasta water until desired consistency is reached. Add salt and black pepper, to taste.
- Serve immediately.
Video
Notes
- Caramelize the shallots SLOWLY over low heat. This is crucial for developing their sweetness and tender texture. Rushing this step will result in burnt or undercooked shallots.
- Reserve that starchy pasta water! It's liquid gold for emulsifying the sauce, helping the Gruyere melt smoothly and cling to the pasta, creating that irresistible creamy consistency.
- Use good quality Gruyere. Its distinct nutty flavor is key to this dish. Pre-shredded cheese often contains anti-caking agents that can affect meltability. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Reserve that starchy pasta water! It's liquid gold for emulsifying the sauce, helping the Gruyere melt smoothly and cling to the pasta, creating that irresistible creamy consistency.
- Use good quality Gruyere. Its distinct nutty flavor is key to this dish. Pre-shredded cheese often contains anti-caking agents that can affect meltability. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.