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Creamy Shallot Pasta with Pancetta

Valerie
Discover the rich, sweet flavors of shallots in this creamy pasta dish. Combined with pancetta, garlic, and a touch of tomato paste, this recipe elevates a simple pasta meal into a gourmet experience. Perfect for a quick weeknight dinner, this shallot pasta is both comforting and easy to make.
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Prep Time 10 minutes
25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 1 plate of pasta
Calories 430 kcal

Equipment

  • Large pot (for boiling pasta)
  • Skillet or sauté pan
  • Wooden spoon or spatula
  • Knife and cutting board
  • Measuring cups and spoons

Ingredients
  

  • ½ lb bucatini or spaghetti
  • 6 shallots peeled and sliced super thin
  • 3 oz diced pancetta
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons minced garlic
  • 2 teaspoons fish sauce
  • 2 tablespoons tomato paste
  • ½ cup heavy cream optional for extra creaminess
  • Salt and pepper to taste
  • Grated Parmesan cheese for garnish
  • Fresh parsley for garnish

Instructions
 

  • Cook the Pasta:
  • Bring a large pot of salted water to a boil. Cook the bucatini according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the rest.
  • Prepare the Shallots and Pancetta:
  • In a large skillet, heat the olive oil and butter over medium heat.
  • Add the pancetta and cook until crispy, about 3-4 minutes. Remove and set aside.
  • Add the sliced shallots to the same skillet and sauté until soft and caramelized, about 8-10 minutes.
  • Add the Garlic and Tomato Paste:
  • Add the minced garlic to the shallots and sauté for 1 minute until fragrant.
  • Stir in the tomato paste and fish sauce, mixing well.
  • Combine Everything:
  • Return the pancetta to the skillet.
  • Add the cooked pasta to the skillet, along with the reserved pasta water. Toss to combine.
  • If desired, stir in the heavy cream for a richer sauce.
  • Season and Serve:
  • Season with salt and pepper to taste.
  • Garnish with grated Parmesan and fresh parsley. Serve immediately.

Notes

For a vegetarian version, omit the pancetta and replace fish sauce with soy sauce or miso for umami flavor.
Add crushed red pepper flakes for a spicy kick.
Leftovers can be stored in the fridge for up to 2 days. Reheat with a splash of water to loosen the sauce.
Keyword creamy pasta with shallots, easy weeknight pasta, gourmet pasta recipe, quick pasta dish, shallot and pancetta pasta, shallot pasta recipe