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+ servings
Carmelized shallot pasta in a bowl with parsley
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5 from 2 votes

Caramelized Shallot Pasta

This caramelized shallot pasta is about to change your life! It is bright, citrusy, and full of umami goodness. Breadcrumbs are toasted in melted butter with garlic and anchovies, then tossed with pasta, roasted shallots, Parmigiano Reggiano, lemon, and fresh parsley. You will not believe how much flavor is packed into one skillet!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dinner
Cuisine: Italian
Keyword: pangrattato, roasted shallots, shallot anchovy pasta, shallot pasta
Servings: 8 servings
Calories: 407kcal
Author: Ari Laing


  • Rimmed baking sheet
  • Large skillet with deep sides
  • Pot for cooking pasta


  • 1 lb bucatini or other long thing pasta
  • 10-12 large shallots peeled, and halved or cut into thirds, depending on size
  • 5 Tbsp extra virgin olive oil divided, plus more for serving
  • 4 Tbsp unsalted butter divided
  • ½ tsp Kosher salt
  • 4 garlic cloves finely chopped
  • 4 anchovy fillets
  • 1 lemon zested and juiced
  • ½ cup seasoned Italian breadcrumbs or plain breadcrumbs
  • ½ cup Parmigiano Reggiano grated
  • 2 Tbsp finely chopped parsley
  • Pinch of flaky sea salt for serving
  • Freshly cracked black pepper for serving


  • Roast the shallots. Preheat oven to 425 F. Pour 2 Tbsp olive oil on a rimmed baking sheet, a large cast iron skillet, or roasting pan. Place shallots on top, cut side down. Drizzle with another 1 Tbsp olive oil, then season with ½ tsp Kosher salt. Roast for 25 minutes.
  • Bring water to a boil. Bring a large pot of water to a rapid boil. Season generously with Kosher salt (a good 2 Tbsp).
  • Add pasta. Place bucatini or other pasta in the water, then stir gently to separate. Cook for 7 minutes, or until al dente according to package directions.
  • Reserve cooking liquid. Reserve 1 cup of pasta cooking water in a measuring cup, then strain pasta.
  • Make the crunchy breadcrumbs. Meanwhile, melt 2 Tbsp butter and 2 Tbsp extra virgin olive oil in a large skillet over medium-high heat. When hot, add 4 cloves finely chopped garlic, 4 whole anchovies, and 1 tsp lemon zest. Stir with a spatula, breaking up the anchovies so they melt into the sauce. Once dissolved, add ½ cup breadcrumbs, then stir until toasted and all the liquid has been absorbed, about 1-2 minutes. Breadcrumbs should be light golden brown and evenly toasted.
  • Add pasta to the pan. Pour the cooked pasta into the skillet with the toasted breadcrumbs. Add the caramelized shallots, ¼ cup reserved pasta cooking water, ¼ cup Parmigiano Reggiano, remaining 2 Tbsp butter, 2 Tbsp fresh lemon juice, and 2 Tbsp chopped parsley. Use tongs to mix everything together. Taste, then adjust seasoning as needed. If you want a looser, thinner sauce, add more reserved pasta water a little at a time.
  • Finish and serve. Transfer the shallot pasta to a large serving bowl or individual plates. Top each with additional chopped parsley or parmesan, as desired. Serve with a drizzle of high quality extra virgin olive oil and a generous pinch of flaky sea salt. Enjoy immediately!



  • Reserve at least 1 cup cooking water before draining pasta! This starchy water is the secret to making any pasta sauce extra creamy!
  • Finish the shallot pasta directly in a skillet. Cooking pasta will help it absorb all those flavors better!
  • To reheat pasta, place in a large skillet, then add a splash of water and cook over medium heat until it comes back to life. Add a drizzle or two of olive oil or a couple tablespoons of butter to bring it back to life.


Calories: 407kcal | Carbohydrates: 55g | Protein: 12g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 357mg | Potassium: 294mg | Fiber: 4g | Sugar: 5g | Vitamin A: 328IU | Vitamin C: 12mg | Calcium: 124mg | Iron: 2mg
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