Roasted Garlic and Shallot Aglio e Olio

Ingredients

• 1 lb Spaghetti or Linguine
• 12 large Garlic cloves, peeled
• 3 medium Shallots, thinly sliced
• 0.5 cup Extra virgin olive oil
• 0.5 tsp Red pepper flakes
• 0.25 cup Fresh parsley, finely chopped
• 1 tbsp Lemon juice
• 0.5 cup Parmigiano-Reggiano, grated
• 1 tsp Sea salt
• 0.5 tsp Black pepper

Instructions

1. 1

   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.

2. 2

   Roast the garlic for 30-35 minutes until golden brown and soft, then mash into a paste once slightly cooled.

3. 3

   Bring a large pot of heavily salted water to a boil and cook the pasta until it is 2 minutes shy of al dente.

4. 4

   While the pasta cooks, heat the remaining olive oil in a large skillet over medium-low heat and add the sliced shallots.

5. 5

   Sauté the shallots slowly for 8-10 minutes until they are caramelized and sweet, being careful not to burn them.

6. 6

   Stir the roasted garlic paste and red pepper flakes into the shallots and cook for another 2 minutes to meld the flavors.

7. 7

   Reserve 1 cup of starchy pasta water, then drain the pasta and add it directly to the skillet with the oil mixture.

8. 8

   Toss the pasta over medium heat, adding the pasta water, parsley, lemon juice, and cheese until a creamy emulsion coats the noodles.