Slow-roasted garlic cloves and caramelized shallots provide a deep, sweet French-inspired flavor.
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Preheat your oven to 325°F (160°C). Place the whole garlic cloves in a small ramekin, cover with 2 tablespoons of the olive oil, and cover with foil.
Roast the garlic for 30-35 minutes until golden brown and soft, then mash into a paste once slightly cooled.
Bring a large pot of heavily salted water to a boil and cook the pasta until it is 2 minutes shy of al dente.
While the pasta cooks, heat the remaining olive oil in a large skillet over medium-low heat and add the sliced shallots.
Sauté the shallots slowly for 8-10 minutes until they are caramelized and sweet, being careful not to burn them.
Stir the roasted garlic paste and red pepper flakes into the shallots and cook for another 2 minutes to meld the flavors.
Reserve 1 cup of starchy pasta water, then drain the pasta and add it directly to the skillet with the oil mixture.
Toss the pasta over medium heat, adding the pasta water, parsley, lemon juice, and cheese until a creamy emulsion coats the noodles.
