That's Shallota Flavor Spaghetti

Made with 10 shallots per pound of whole wheat spaghetti, you cannot believe the flavor of this pasta dish. It's like a bowl of French Onion Soup, hold the broth. It's a knockout.
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  • Level: Easy
  • Total: 27 min
  • Prep: 5 min
  • Cook: 22 min
  • Yield: 4 servings
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2 tablespoons extra-virgin olive oil

2 tablespoons butter

2 cloves garlic, finely chopped

10 shallots, halved then thinly sliced

Salt and black pepper

1 pound whole-wheat spaghetti

A generous handful flat-leaf parsley, chopped

1 cup grated Parmigiano-Reggiano


  1. Heat the extra-virgin olive oil with the butter over medium-low heat in a skillet with high sides. Add garlic and shallots and season with salt and pepper then cook gently until caramelized about 20 minutes, stirring occasionally.
  2. Meanwhile heat a large pot of water to boil for pasta, salt the water very liberally then add spaghetti and bring to a rolling boil. Cook to al dente. Add 2 ladles of starchy cooking water, about 1 cup, to the shallots and stir. Drain pasta and add to shallots. Add the parsley and cheese and more black pepper, to taste. Toss 1 to 2 minutes for liquid to absorb and serve. WOW! Talk about yum-o!
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