Ingredients
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8 ounces penne pasta
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¼ cup olive oil
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8 shallots, thinly sliced
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5 garlic cloves, thinly sliced
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1 teaspoon kosher salt, plus more for the pasta water
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2 tablespoons balsamic vinegar
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¾ cup grated Gruyere cheese
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Black pepper, to taste
Instructions
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Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions, about 10 minutes, or until al dente. Drain, reserving ½ cup of pasta water.
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Caramelize the Shallots: While the pasta cooks, heat the olive oil in a large sauté pan over low heat. Add the sliced shallots and cook for about 15 minutes, stirring occasionally. Add the salt after the first 5 minutes and continue cooking until the shallots are soft and caramelized.
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Add the Garlic: Stir in the sliced garlic and cook for another 2 minutes until fragrant.
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Deglaze with Balsamic Vinegar: Add the balsamic vinegar and cook for about 30 seconds, stirring to coat the shallots and garlic.
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Combine the Pasta and Cheese: Add the drained pasta and grated Gruyere to the pan. Toss until the cheese begins to melt and coats the pasta.
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Adjust the Consistency: Slowly stir in reserved pasta water, a little at a time, until the sauce reaches your preferred consistency.
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Season and Serve: Add black pepper and adjust the salt to taste. Serve immediately while creamy and warm.
Notes
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Cook the shallots slowly: Low heat helps bring out their natural sweetness without burning them.
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Slice evenly: Thin, consistent shallot slices cook more evenly and soften beautifully.
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Reserve pasta water: Its starch helps the cheese form a smoother sauce that clings to the pasta.
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Add cheese gradually: Stir it into the warm pasta to help it melt evenly.
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Watch the garlic: Add it after the shallots soften to prevent it from burning during the longer cooking process.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Cuisine: Italian
