FETTUCCINI CARBONARA
This carbonara is a delectable, mouth watering pile of yummy goodness. I recommend a nice salad with it - that's all you will need for a complete meal.
Provided by Sarah W. Lennox
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
- In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.
Nutrition Facts : Calories 613.9 calories, Carbohydrate 64.8 g, Cholesterol 165.9 mg, Fat 28.6 g, Fiber 3.2 g, Protein 26 g, SaturatedFat 11.5 g, Sodium 750.3 mg, Sugar 4.8 g
ZUCCHINI WITH SHALLOTS
This simple dish from Pierre Franey is light and delicious. It takes only 15 minutes and would be a great side dish for grilled beef or chicken or for any type of seafood. The bread crumbs added at the end provide excellent texture.
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Rinse the zucchini and pat dry. Trim off the ends, but do not peel them. Cut into 1/8-inch slices.
- Heat the oil in a nonstick skillet and when the oil is hot, add the zucchini. Saute the zucchini over high heat, shaking the pan and tossing gently. Add salt and pepper, and cook a total of 5 minutes.
- Add the bread crumbs and butter to the pan. When the crumbs start to brown, add the shallots and cook for another minute, tossing. Serve sprinkled with parsley.
Nutrition Facts : @context http, Calories 134, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 449 milligrams, Sugar 5 grams, TransFat 0 grams
CARAMELIZED SHALLOT PASTA
This pasta is all about the shallots, cooked down in a bath of olive oil to a jammy, caramelized paste. Tomato paste is there for tanginess, and anchovies for saltiness, but they serve more as background flavors to the sweetness of the shallot. This recipe makes enough caramelized shallot mixture for a double batch of pasta, or simply keep it refrigerated to spoon over fried eggs, or to serve underneath crispy chicken thighs or over roasted root vegetables like carrots or sweet potatoes.
Provided by Alison Roman
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a large heavy-bottomed Dutch oven over medium high. Add shallots and thinly sliced garlic, and season with salt and pepper. Cook, stirring occasionally, until the shallots have become totally softened and caramelized with golden-brown fried edges, 15 to 20 minutes.
- Add red-pepper flakes and anchovies. (No need to chop the anchovies; they will dissolve on their own.) Stir to melt the anchovies into the shallots, about 2 minutes.
- Add tomato paste and season with salt and pepper. Cook, stirring constantly to prevent any scorching, until the tomato paste has started to cook in the oil a bit, caramelizing at the edges and going from bright red to a deeper brick red color, about 2 minutes. Remove from heat and transfer about half the mixture to a resealable container, leaving the rest behind. (These are your leftovers to be used elsewhere: in another batch of pasta or smeared onto roasted vegetables, spooned over fried eggs or spread underneath crispy chicken thighs.)
- To serve, cook pasta according to package instructions in a large pot of salted boiling water until very al dente (perhaps more al dente than usual). Transfer to Dutch oven with remaining shallot mixture (or a skillet if you are using the leftover portion) and 1 cup pasta water. Cook over medium-high heat, swirling the skillet to coat each piece of pasta, using a wooden spoon or spatula to scrape up any bits on the bottom, until pasta is thick and sauce has reduced and is sticky, but not saucy, 3 to 5 minutes.
- In a small bowl, combine parsley and finely chopped garlic clove, and season with flaky salt and pepper. Divide pasta among bowls, or transfer to one large serving bowl, and top with parsley mixture and a bit more red-pepper flakes, if you like.
FETTUCCINE ALFREDO
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the fettuccine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.
- While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.
- Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.
CARAMELIZED GARLIC AND SHALLOT PASTA
Caramelizing the garlic mellows and sweetens its flavor, so you can use more than you might expect.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 10
Steps:
- Heat butter in a large skillet over medium-low heat. Add shallots and garlic cloves, stirring to coat. Sprinkle with sugar, 1 teaspoon salt, and the pepper, and stir to combine. Cook until very soft and golden, about 1 hour, adding water 2 tablespoons at a time if the pan seems dry.
- Using a slotted spoon, transfer garlic and shallots to a bowl, and set aside. Add chicken stock, and bring to a boil, using a wooden spoon to scrape up any browned bits from the pan. Cook, stirring occasionally, until the mixture is reduced by one quarter, 2 to 4 minutes. Remove from heat, return garlic and shallots to pan, and keep warm while cooking pasta.
- Bring a large saucepan of salted water to a boil. Add pasta, and cook until al dente, about 8 minutes.
- Drain pasta, and return to saucepan. Stir in remaining 1/2 teaspoon salt, reserved garlic and shallots, and sauce. Cut basil leaves into thin strips. Divide the pasta and sauce among six serving bowls, and serve immediately garnished with basil and shaved Parmigiano-Reggiano.
Nutrition Facts : Calories 389 g, Cholesterol 14 g, Fat 7 g, Fiber 2 g, Protein 15 g, Sodium 694 g
FRIED & CARAMELIZED SHALLOT PASTA IN CREAM SAUCE
How to make the best Caramelized Shallot Pasta. Our vegetarian shallot pasta recipe features a shallot cream sauce and crispy fried shallots.
Provided by Andrew Dobson
Categories Main Course
Time 1h
Number Of Ingredients 13
Steps:
- Place thinly sliced shallots in a wok and submerge in vegetable oil. Set over medium heat and cook, stirring often with a metal slotted spoon to ensure shallot rings don't stick.
- Cook shallots for 15-20 minutes, removing just as they start to brown as they can burn quickly. Remove fried shallots with a metal slotted spoon and let rest on paper towel. Set aside.
- Cook pasta in a large pot of salted water until al dente, according to package instructions.
- Meanwhile in a large nonstick skillet heat butter and olive oil over medium low heat until melted. Add sliced shallots and minced garlic, stirring for 2-3 minutes until nicely browned. Season with salt and pepper.
- Turn down to medium low heat and gently add dry sherry, lemon juice and lemon zest. Stir to combine then slowly add whipping cream. Continuously stir to ensure the acid in the lemon does not curdle the cream.
- Once pasta is finished cooking ladle 2 tablespoons of pasta water into the sauce before straining the pasta in a colander over your sink.
- Add the cooked pasta to the shallot cream sauce and toss with 3/4 cup parmesan cheese. Stir for 30 seconds before serving into pasta bowls or dinner plates.
- Sprinkle shallot cream pasta with remaining parmesan cheese and a few cracks of freshly ground pepper. Top with crispy fried shallots and chopped chives. Serve hot.
Nutrition Facts : Calories 521 kcal, Carbohydrate 75.6 g, Protein 17.6 g, Fat 17.3 g, SaturatedFat 8.8 g, Cholesterol 43 mg, Sodium 175 mg, Fiber 3.6 g, Sugar 2 g, ServingSize 1 serving
THAT'S SHALLOTA FLAVOR SPAGHETTI
Made with 10 shallots per pound of whole wheat spaghetti, you cannot believe the flavor of this pasta dish. It's like a bowl of French Onion Soup, hold the broth. It's a knockout.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 27m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat the extra-virgin olive oil with the butter over medium-low heat in a skillet with high sides. Add garlic and shallots and season with salt and pepper then cook gently until caramelized about 20 minutes, stirring occasionally.
- Meanwhile heat a large pot of water to boil for pasta, salt the water very liberally then add spaghetti and bring to a rolling boil. Cook to al dente. Add 2 ladles of starchy cooking water, about 1 cup, to the shallots and stir. Drain pasta and add to shallots. Add the parsley and cheese and more black pepper, to taste. Toss 1 to 2 minutes for liquid to absorb and serve. WOW! Talk about yum-o!
SPAGHETTINI WITH GORGONZOLA, LEEKS AND SHALLOTS
Steps:
- Heat oil in heavy large skillet over medium heat. Add chopped onions and sauté until tender and beginning to brown, about 10 minutes. Add leeks, green onions and shallots; sauté until very tender, stirring often, about 10 minutes.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/2 cup pasta cooking liquid.Return pasta to same pot. Add onion mixture; toss to combine. Mix in reserved cooking liquid by tablespoonfuls if pasta is dry. Mix in cheese; season with salt and pepper. Transfer to large bowl; serve.
FETTUCCINI WITH SHALLOTS
Make and share this Fettuccini with Shallots recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Bring the fettuccini to boil as per directions on package or, if fresh, until soft.
- Heat the olive oil in a medium-size pan until hot.
- Put in the shallots, sauté until they are clear, but not brown.
- Add the white wine and bring to a boil.
- Add the half and half, salt, and pepper.
- Reduce by about 1/3.
- If the sauce isn't thickening, add a bit of cornstarch or flour.
- Pour the sauce over the pasta and toss.
More about "fettuccini with shallots recipes"
FETTUCCINE WITH PEAS, SHALLOT, AND HERBS RECIPE | REAL …
From realsimple.com
3/5 (102)Total Time 20 minsServings 4Calories 515 per serving
- Cook the pasta according to the package directions, adding the peas during the last 2 minutes of cooking. Reserve ½ cup of the cooking water, drain, and return the pasta and peas to the pot.
- Add the shallots, ½ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until soft, 3 to 4 minutes.
- Toss the pasta and peas with the shallots, ¼ cup of the cheese, and the reserved cooking water.
PASTA CARBONARA WITH SHALLOTS - COOKING WITH MAMMA C
From cookingwithmammac.com
5/5 (2)Total Time 25 minsCategory Main CourseCalories 523 per serving
- Fill a large pasta pot just over half-way with hot water. Add in 2 teaspoons salt, cover the pot, and heat on high on your stove.
- Line a dinner plate with two paper towels. Place six strips of bacon on the paper towels and cover them with another paper towel. Microwave the bacon for 90 seconds, or until it is cooked through but not crispy. Dab the bacon with the top paper towel to absorb the grease and set the bacon aside to cool.
- Grate your cheeses in a blender, if needed. In a small bowl, crack your eggs and beat them with a fork. Whisk in your black pepper, then your Parmesan and Romano.
- When the water on the stove is boiling, add your pasta, stir it in, and lower the heat to medium-high. Leave the pot uncovered and stir it occasionally to prevent sticking. After a few minutes, scoop out a couple ladles of pasta water into a bowl to use for later.
CREAMY PASTA WITH SHALLOTS AND SWISS CHARD - LORD BYRON'S ...
From lordbyronskitchen.com
4.6/5 (10)Total Time 1 hr 10 minsCategory Main CourseCalories 609 per serving
- Next, add two tablespoons of butter to a small skillet and over medium heat, melt the butter until it begins to bubble. Stir in the panko and continue to stir. Cook the panko until it turns a golden brown. Remove from heat, stir in the chopped parsley and set aside.
- In a large skillet, over medium heat, add the olive oil and shallots. Saute the shallots until they are a light golden brown.
- Add the Swiss chard and stir into the shallots. Add half of the salt and half of the black pepper. Stir to combine and cook until the chard is wilted.
FETTUCCINE & LOBSTER & SHRIMP IN A SHALLOT & WINE SAUCE RECIPE
From myrecipes.com
5/5 (2)Servings 6
- Cut shell of lobster tail segments lengthwise on top and underside. Pry open tail segments; remove meat. Cut into bite-size pieces. Set aside.
- Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Peel shrimp; devein, if desired. Set aside.
- Melt butter in a large skillet over medium-high heat (do not brown). Add shallots; sauté until tender. Add wine, and cook over high heat 3 minutes. Stir in lemon juice; reduce heat, and simmer 1 minute. Remove from heat; stir in parsley and next 3 ingredients.
MUSHROOM SPINACH PASTA WITH SHALLOTS - FAMILYSTYLE FOOD
From familystylefood.com
5/5 (23)Calories 608 per servingCategory Pasta
- Place a large (12-inch) pan over medium heat. Add the olive oil and shallots to the pan along with ½ teaspoon kosher salt. Cook until the shallots are softened, stirring frequently, about 5 minutes.
- Add the mushrooms to the pan in one layer. Cook undisturbed for 5 minutes, then sprinkle with ½ teaspoon salt and stir them around with the shallots. Stir in the garlic, chili and black pepper and continue cooking 5 more minutes, or until they are softened and have released their juices.
- While the mushrooms cook, add the pasta to the boiling water and cook according to package directions. Note that fresh pasta will usually be done in 2-4 minutes and dried pasta in 10-12 minutes. Drain.
17 TIPS FOR ALISON ROMAN'S SHALLOT PASTA (PLUS THE RECIPE ...
From pasta.com
Estimated Reading Time 8 mins
- Slice Shallots and Garlic Very Thinly. The first part of the recipe requires slicing the shallots and garlic before throwing them into the pan. The trick is to slice them as thin as possible – this will help them break down and caramelize evenly.
- Use a Mandoline. If your knife skills are anything like mine, then that last tip of slicing the shallots and garlic thinly probably gave you a little bit of anxiety.
- Dealing with “Crying Onion Eyes” I have super sensitive eyes in general. But there’s nothing quite like slicing shallots and onions. Other than wearing googles, there aren’t too many things that can alleviate this for me.
- Use Medium-Low Heat. The recipe states to use medium-high heat, but I honestly feel like this will cause the shallots to burn. The process of caramelization is a purposefully slow and drawn-out process.
- Sprinkle in a Pinch of Salt. Sprinkling salt over the shallots will help draw out the water and dissolved sugars. While drawing out the water might make the browning process take a little bit longer, it’s worth this extra time cause you’ll get a better flavor profile and a more even caramelization.
- Deglaze the Pan with Stock. When you’re caramelizing any alliums (onions or shallots), you can deglaze the pan with a small amount of stock (chicken, beef, or vegetable).
- Substituting the Shallots. The recipe calls for 6 shallots and honestly there isn’t anything that you can really swap that will yield the same result.
- Adjusting the Anchovy Flavor. Depending on your level of tolerance for anchovies, you can adjust the amount of anchovy flavor that is added to the pasta sauce.
- Anchovy Substitute. For those that are vegetarian / vegan or those who really can’t stand the thought of adding anchovy, we’ve come up with several options.
- Use a Long Noodle or Tube Pasta. Since the sauce in this dish has a nice glossy slip, it will work well with long or tubular pastas. You can use bucatini, pappardelle, spaghetti, or even fettuccine.
PASTA WITH PANCETTA, SHALLOTS AND SAGE RECIPE - SALVATORE ...
From foodandwine.com
5/5 Total Time 1 hrServings 6
- In a large skillet, heat 1 tablespoon of the olive oil. Add the pancetta and cook over moderately low heat until most of the fat has rendered and the pancetta is golden, about 10 minutes. Add the wine and simmer over moderately high heat until evaporated, about 3 minutes. With a slotted spoon, transfer the pancetta to a bowl and toss with the chile. Pour the fat off and return the skillet to the stove.
- Heat the remaining 3 tablespoons of olive oil in the skillet. Add the shallots and sage leaves and cook over low heat, stirring occasionally, until the shallots are translucent, about 8 minutes. Stir in the tomatoes and cook until softened, about 4 minutes. Add the pancetta and chile and cook over low heat, stirring occasionally, until the sauce thickens, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, reserving 1/2 cup of the pasta cooking water. Drain the rigatoni and return the pasta to the pot. Stir in the shallot-and-pancetta mixture along with the reserved pasta cooking water. Season with salt and pepper, toss well and serve.
7 BEST SHALLOT PASTA RECIPES - PASTA.COM
From pasta.com
Estimated Reading Time 8 mins
- Alison Roman’s Caramelized Shallot Pasta. If there’s one person who helped to popularize the use of shallots, it would be Alison Roman. Not only is she a recurring chef on NY Times, but her caramelized shallot pasta YouTube video has received rave reviews and almost 700k video views (at the time of writing this).
- Pasta with Pancetta, Shallots and Sage. This is a great rigatoni dish with complex flavors, but has a fairly quick cook time. The pancetta in this dish actually plays an important part – the saltiness of it helps to balance the sweetness of this dish.
- Lemon Shallot Pasta with Sun Dried Tomatoes. The flavor profile of this dish is sassy! With lemon, shallots, sun-dried tomatoes, and artichoke hearts, this combination is both complex and zesty.
- 10-Shallot Spaghetti with Kale. Ever since kale became such a huge craze, I’ve really tried to add it anywhere possible. Eventually you get to the point where you can only do so many smoothies with kale being thrown in.
- Pea Pasta with Shallot Cream Sauce. A very rich and creamy pasta dish that’s lightened up with crisp green peas which makes it perfect for spring or summer.
- Cacio e Pepe and Shallots. Cacio e pepe literally translates to ‘cheese and pepper’, and is known as the Italian’s minimalist and elegant version of the mac and cheese.
- Pasta with Creamy Mushroom Sauce. Add another dimension to your run-of-the-mill mushroom sauce by incorporating shallots! Now to be honest, I’ve never met a mushroom sauce that I didn’t like…Especially if it was a creamy mushroom sauce!
CARAMELIZED SHALLOT PASTA | ITALIAN FOOD FOREVER
From italianfoodforever.com
Servings 4Total Time 40 minsCategory SaucesCalories 550 per serving
- Add the tomato paste, and continue to stir until the paste begins to darken, about 2 to 3 minutes.
CACIO E PEPE + SHALLOTS : A SMALL BATCH RECIPE - A FLAVOR ...
From aflavorjournal.com
5/5 (14)Total Time 20 minsCategory Main CourseCalories 637 per serving
- Bring a pot of salted water to a boil. Add pasta. (Be sure to add pasta according to package directions, and remove it when it's "al dente" about a minute before the directions say. Time this accordingly to the sauce!)
- In a large saute pan over medium heat, add 2 tablespoons of olive oil and heat through. Toss in shallots, cook until starting to soften. 1 -2 minutes.
- Add white wine, reducing as it cooks into the shallots. 5-7 minutes. You want the alcohol to cook out, and the wine to reduce to a point of nearly no liquid left.
- Once pasta is al dente, safely transfer about 3 tablespoons of the pasta water into your shallot pan. Add the butter along with the pasta water, and melt to combine.
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