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YIELD

8 servings

TYPE

TIME

40 minutes

LEVEL

Intermediate

Here's What You'll Need

1

bucatini, shallots, olive oil, butter, salt, garlic, anchovy fillets, lemon, italian breadcrumbs, parmigiano reggiano, parsley

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Roast the Shallots

2

Preheat oven to 425 F. Pour olive oil on a baking sheet. Place shallots cut side down. Drizzle with olive oil, then season with salt. Roast for 25 minutes.

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Cook Pasta

3

Bring a pot of water to a rapid boil. Season salt. Place bucatini in the water, stir gently. Cook for 7 minutes. Reserve 1 cup of pasta water, then strain pasta.

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Make the Crunchy Breadcrumbs

4

Melt butter and olive oil in a skillet. When hot, add chopped garlic, anchovies, and lemon zest. Stir with a spatula, add breadcrumbs, stir until toasted. 

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Add Pasta to  the Pan

5

Pour pasta into skillet with the toasted breadcrumbs. Add caramelized shallots, pasta water, Parmigiano Reggiano, butter, lemon juice, and parsley. 

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Finish and Serve

6

Transfer shallot pasta to a serving bowl. Top with additional parsley or parmesan. Serve with a drizzle of olive oil and a generous pinch of flaky sea salt. Enjoy immediately!

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