this is the best pasta ive made all year

Cut 4-5 shallots into 8-sized strips, ensuring they are large enough to caramelize without turning to mush.

Heat a good quality olive oil in a pan over low heat and add the shallots while they are cold.

Add a pinch of salt to the shallots and cook for 10-15 minutes, stirring occasionally to prevent burning.

After 10-15 minutes, add a splash of white wine to the pan and increase the heat slightly to cook off the wine for 1-2 minutes.

Once the wine has cooked off, add a tiny bit of anchovi paste and cook for 1-2 minutes until no large clumps remain.

Stir in about 1 tablespoon of tomato paste and mix thoroughly, ensuring the heat is not too high to avoid burning.

Drop the pasta into boiling water to cook it, timing it to finish as the sauce is ready.

Add 1/4 cup of cream to the sauce and mix well, allowing it to thicken.

As the sauce thickens, add a few tablespoons of starchy pasta water to adjust the consistency and prevent it from becoming too thick.

Once the pasta is cooked and drained, add it to the sauce, mixing thoroughly to coat the pasta with the sauce.

Add a touch more pasta water if needed to achieve a creamy sheen on the pasta.

Plate the pasta, scraping out all the shallots from the pan and topping with cheese before serving.

Equipment Needed

Spice Level:

Allergens