Here's What You'll Need
bucatini, shallots, olive oil, butter, salt, garlic, anchovy fillets, lemon, italian breadcrumbs, parmigiano reggiano, parsley
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.
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.
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.
Pour pasta into skillet with the toasted breadcrumbs. Add caramelized shallots, pasta water, Parmigiano Reggiano, butter, lemon juice, and parsley.
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!