Difficulty Level: Easy
Total Time: 30 minutes
Serving Size: 2-4 servings
2 cups Parmesan cheese, shredded
1/2 lb. casarecce or other short pasta
2 tbsp. butter
1/2 shallot, finely chopped
6 garlic cloves, minced
1/3 cup white wine
1 cup heavy cream
1/2 cup Parmigiano Reggiano, grated
1/2 cup Ubriaco (wine-soaked) cheese, grated
Salt to taste
2 sprigs basil, torn
For the Parmesan crisps, preheat the oven to 400°F. Spread the Parmesan cheese evenly over a baking sheet lined with parchment paper. Bake for about 10 minutes until the cheese begins to crisp and turn golden in color. Remove from the oven to let cool and break into tiny pieces.
Bring a large pot of water to a boil.
Meanwhile, melt the butter in a large sauté pan over medium-low heat and sauté the chopped shallot until soft and translucent, about 3-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes until fragrant.
Add the wine to deglaze and let simmer over low heat for 1-2 minutes.
Remove from heat and stir in the heavy cream, Ubriaco and Parmigiano. Add salt to taste.
Once the water comes to a boil, cook the pasta until it's al dente. Reserve 1 cup of pasta water.
Strain the pasta and add it to the sauté pan with the sauce along with 1/4 cup pasta water. Toss over medium-low heat. Add more pasta water as needed, 1/4 cup at a time.
Plate and top with Parmesan breadcrumbs and basil.