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This is a classic Italian garlic and oil spaghetti with a special twist: the addition of fried shallots. The shallots provide extra caramelized sweetness, depth of flavor, and a satisfying crunch. By cooking the pasta in a small amount of water, the resulting starchy liquid helps create a beautifully creamy, emulsified sauce without any cream.
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Chop garlic and parsley. Toast fried shallots with a pinch of salt. → Cook spaghetti in a minimal amount of salted water until almost al dente. → Gently sweat chopped garlic and red pepper flakes in olive oil. Add half the shallots and a ladle of pasta water. → Transfer the undercooked pasta to the skillet. Add more pasta water and toss vigorously over high heat to create a creamy, emulsified sauce. → Turn off the heat, stir in fresh parsley, and serve topped with the remaining crispy shallots.
Chop garlic and parsley. Toast fried shallots with a pinch of salt. → Cook spaghetti in a minimal amount of salted water until almost al dente. → Gently sweat chopped garlic and red pepper flakes in olive oil. Add half the shallots and a ladle of pasta water. → Transfer the undercooked pasta to the skillet. Add more pasta water and toss vigorously over high heat to create a creamy, emulsified sauce. → Turn off the heat, stir in fresh parsley, and serve topped with the remaining crispy shallots.
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This recipe is from NYT Cooking and the video provides a free gift link to access it.
Cooking pasta in a small amount of water is a key technique here. It concentrates the starch in the water, which is essential for creating a creamy sauce without dairy.
Store-bought fried shallots are a great time-saver. Kenji recommends finding a brand that only lists shallots and oil in the ingredients, without added starches.
Store-bought fried shallots are often unsalted, so it's a good idea to season them with salt after toasting to enhance their flavor.
Adjust the amount of pasta water in the final sauce as needed. If it looks too dry or greasy, add more water. If it's too thin, reduce it a bit longer.
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