How To Make That's Shallotta Flavor Creamy Pasta with Brandy By John Cusimano

Chop 10 to 12 shallots.

In a pan, add butter and olive oil over low heat.

Cook shallots until they are sweet and brown, avoiding searing or burning them.

Add salt and pepper to the shallots.

Toast Italian chopped walnuts in the pan until they are light caramel in color.

Remove the pan from the heat and add brandy carefully to avoid flames.

Optionally, add brandy off the stove and return to heat to reduce.

Add cream to the mixture in the pan.

Add fresh chopped thyme and lemon zest to the sauce.

Drain the pasta and return it to the pot.

Add the shallotta sauce to the pasta.

Add pasta water to the mixture.

Add both Peperino and Parmesan cheese to the pasta.

Swirl parsley into the pasta before serving.

Top the pasta with toasted walnuts.

Equipment Needed

Spice Level:

Allergens