Recipe Review: Caramelized Shallot Pasta

One of my favorite things to do in the kitchen is chase inspiration wherever it shows up. That could be from new cookbooks, cooking blogs, Instagram reels, you name it. I love discovering fresh flavors, but I also love seeing how my own taste buds stack up against the internet hype. So, I thought it would be fun to do a series where I review some popular recipes that find their way into my kitchen to see if they’re actually worth making at home.

The first recipe I cooked for this series comes from NYT Cooking and it’s a user favorite. I’m talking about the Caramelized Shallot Pasta by Alison Roman (Recipe here). This recipe is a true internet darling with 5 stars from nearly 20,000 reviews. When a recipe has that kind of fan club, it’s impossible not to expect something life changing. But in my experience, having those high expectations means it’s also easier to be let down.

Photo courtesy of NYT Cooking

Now let’s talk about the recipe. I’ll start by saying, if you don’t like anchovies, this isn’t the recipe for you. I personally love them for that salty, umami magic they bring to sauces, but this recipe goes all in with an entire tin, which is more than I would typically use. I’ve seen lots of reviews suggesting swaps, but in my opinion, anchovies are the whole point here. If you’re going to make it, make this recipe. Otherwise, there are plenty of other pastas waiting for you.

Overall, I found this recipe easy to make. The most tedious part was slicing what seemed like a mountain of shallots.  And even as someone who adores onions in every form, I was not emotionally prepared for how many tears these little guys would draw out of me. Beyond that, you just need to slice some garlic and chop some parsley. Easy-peasy.

The real time commitment comes from caramelizing the shallots. The recipe says 15–20 minutes, but in my kitchen, it definitely took longer to get them deeply golden and jammy. The recipe also says to caramelize the shallots over medium high heat which goes against everything I’ve ever been taught about caramelizing onions, which is, low and slow is the way to go. While the shallots worked their magic, I boiled my pasta, prepped the parsley, and got everything else ready because once those shallots are done, this dish comes together fast.

So… was it worth the hype?

Here’s where I might be in the minority. I wanted to love this. I expected to be blown away. But in the end, I found it… good. Not great. Not “add it to the weekly rotation” good. Just fine.

The anchovies were definitely present and not in a subtle umami-boosting way that I’m used to, but in a more noticeable, funky way. I also felt like the anchovies and tomato paste overpowered the delicate sweetness of the caramelized shallots. I also halved the amount of red pepper flakes called for and it was the right amount of spice for me. And I like spicy.

Out of the four people who tried it, only one thought it was five-star worthy. The rest of us agreed it was tasty… but not unforgettable.

Would I make it again? Maybe someday. But it’s not earning a permanent spot in my regular rotation.

Now I want to hear from you. What recipes should I try next? Drop your favorites in the comments and let’s keep this kitchen experiment going!