French Onion Soup Pasta
1 lb. spaghetti
12 shallots, sliced thin
3 cloves garlic, pushed thru a press
1/4 cup olive oil
2 tablespoons butter
1/4 cup fresh parsley, chopped
1 to 1 1/2 cups fresh grated Mizithra cheese (You can also use grated parmigiano-reggiano)
Salt and fresh ground pepper
In a large skillet over medium-low heat, heat the olive oil and butter. Add the shallots and garlic and season with salt and pepper. Cook, stirring occasionally, until soft and golden, about 20 to 30 minutes.
Meanwhile, in a large pot of salted, boiling water, cook spaghetti according to package instructions. Drain, reserving about 1 cup of the pasta water. Add the pasta water to the skillet with the shallots and stir. Drain the pasta and add to the shallots. Add the grated cheese and parsley and season with pepper. Toss to combine, adding additional grated cheese on top before serving.
Recipe adapted from Rachael Ray
