PASTA WITH SHALLOTS, CREAM & BLACK PEPPER

Pâtes aux Échalotes, Crème et Poivre Noir

Source: The Gilded Table – February Edition

Silky pasta tossed with sautéed shallots, cream, and freshly cracked black pepper, styled in a moody winter setting. — *Quietly indulgent — simple ingredients, soft warmth, and a peppery finish.*

Pasta with Shallots, Cream & Black Pepper is silken pasta wrapped in a gentle cream sauce, softened shallots, and a generous hand of freshly cracked black pepper.

Understated and deeply comforting, this dish is about restraint — allowing simple ingredients to speak softly and linger long after the last bite.

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Notes ✨
Save a splash of pasta water — it helps the sauce cling and turn silky.
Let the shallots cook slowly so they soften sweetly without browning too hard.
Freshly cracked black pepper is the point here — be generous.
Finish with Parmesan (or Pecorino) if you want it a little sharper.