Caramelised Shallot Pasta

Serves 4

45 minutes

Ingredients

Shallots 500g, finely sliced

Butter 100g

Olive oil 3 tbsp

Garlic 4 cloves, sliced

Marsala 200ml

Parsley 25g, roughly chopped

Parmesan 100g, grated

Chilli Flakes 1 tsp

Lemon 1, juice of

Salt 2 tsp

Black pepper 20 grinds

Spaghetti 400g

Method

1. In a large heavy based ban melt the butter and add the oil. Once hot add the sliced shallots and garlic, and stir well to make sure they are covered in the melted butter. Cook on a low heat for 30 minutes, stirring occasionally, after which the onions should be golden and jammy.

2. Add the marsala, stir well, and allow that to reduce by half which should only take a few minutes. Then add the parsley, chilli flakes, lemon juice, salt and pepper and cook for another couple of minutes and then turn off the heat.

3. Meanwhile cook the spaghetti according to the packets instructions. Once it is al dente drain and make sure to keep some of the starchy pasta water. I find it easiest to don this by putting a mug in the sink under the sieve.

4. Add the drained spaghetti to the onion mix, along with the parmesan and 250ml of pasta water. Stir continuously until the pasta water and parmesan have combined to form a glossy sauce.

5. Eat and enjoy!