Name: Caramelized Shallot Pasta with Gruyere
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 ounces penne pasta; 0.25 cup olive oil; 8 shallots; 5 cloves garlic; 1 tsp kosher salt; 2 tablespoons balsamic vinegar; 0.75 cup gruyere cheese; pepper

Caramelized Shallot Pasta with Gruyere cover

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Caramelized Shallot Pasta with Gruyere

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Ingredients

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Caramelized Shallot Pasta with Gruyere

Instructions

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Instructions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package instructions, about 10 minutes. Drain, reserving 1/2 cup pasta water, and set aside.

Meanwhile, in a large saute pan, add the olive oil and shallots. Saute on low for 15 mins, adding salt about 5 minutes in. Saute until shallots become soft and caramelized.

Add garlic and saute for another 2 minutes. Then add balsamic vinegar and saute for 30 seconds, until fragrant.

To the pan of shallots, add the cooked pasta and gruyere and stir. If needed, slowly add pasta water until desired consistency is reached. Add salt and pepper, to taste.

Serve.

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Tips & Tricks (5)

Low and Slow Caramelization 🔥
Cook shallots on medium-low heat for 25-30 minutes, stirring occasionally, to develop deep caramel color and sweet complexity—rushing this step at high heat will only brown them without caramelizing.
Reserve Pasta Water for Sauce 💧
Save 1 cup of starchy pasta cooking water before draining; use it to create a silky emulsion with the olive oil and melted Gruyere that coats every strand perfectly.
Toast Gruyere for Deeper Flavor 🧀
Grate your Gruyere directly into the warm pasta off the heat so it melts gradually and develops nutty, complex notes rather than becoming clumpy or greasy.
Finish with Balsamic Reduction 🫒
Instead of adding balsamic vinegar raw, reduce it in a small pan for 2-3 minutes to concentrate its sweetness and cut through the richness of the cheese.
Add Minced Garlic at the Right Time ⏱️
Stir in minced garlic during the final 2 minutes of shallot caramelization to infuse flavor without burning it, preventing harsh, bitter notes in the finished dish.