Radiatori with Taleggio Cream and Caramelized Shallots by Justbenjicooking

Ingredients

• 450g (1 lb) radiatori pasta
• 200g (7 oz) taleggio cheese, rind removed and cubed
• 4 large shallots, thinly sliced
• 2 tbsp unsalted butter
• 1/2 cup heavy cream
• 1 tbsp freshly cracked black pepper
• 1 tsp kosher salt (for pasta water)

Instructions

1. Bring a large pot of salted water to a boil and cook the radiatori pasta according to package directions until al dente.
2. Melt butter in a large skillet over medium-low heat; add sliced shallots and cook, stirring frequently, for 10-15 minutes until deeply golden and caramelized.
3. Pour heavy cream into the skillet with the shallots and bring to a gentle simmer over low heat.
4. Add the cubed Taleggio to the cream mixture, stirring constantly until the cheese is melted and the sauce is smooth.
5. Drain the pasta, reserving 1/2 cup of the starchy cooking water
6. Toss the cooked radiatori into the skillet with the cheese sauce, adding a splash of reserved pasta water if needed to reach a glossy consistency
7. Finish with freshly cracked black pepper and serve immediately.