Creamy Caramelized Shallot Pasta

Bring a medium sauce pan of water up to a boil. If you are using the baby shallots for garnish, you’ll will need to blanch them before peeling. Once the water is up to a boil, season with salt. Drop the baby shallots into the water for one minute or until the skins start to peel off the shallots. Transfer them to an ice bath to cool. Using the tip of a pairing knife, cut the tops of the shallots off and peel the skin off.

Melt butter in a sauté pan over medium heat. After a minute, add a pinch of salt and the garlic. Sauté the sliced shallots for 20 minutes. Deglaze with the white wine. After two minutes, add the cream and cook for another minute.

Using the same water you blanched the shallots, drop the pasta and cook until al dente, approximately 8-10 minutes depending on the brand and shape of your pasta. Reserve 1/2 cup of the pasta water. Drain the pasta once it’s cooked.

Blend the shallot and cream mixture together. Using the same pan in which you caramelized the shallots, add the cooked pasta and shallot cream sauce. Toss to combine with the pasta water. Season to taste before plating with the roasted shallots and Parmesan cheese.