• In a small pot over medium to low heat add the butter. Once melted and bubbly toss in the shallots with a pinch of salt. Reduce the heat to low and cook down. Cook until medium brown in color, this will take approximately 10-12 minutes, mixing every 30 seconds, depending on how low the heat is.
• While waiting for shallots to finish, cook pasta as per packaging in salty water. Reserve 1/4 cup of pasta water. Drain and place on the side.
• Once caramelized shallots are done, make sure the heat is on low and add in the Boursin. Combine with the shallots. This will not resemble a sauce, just a mound of cheese with shallots.
• Add in 2 tbsp of pasta water to loosen up the shallot Boursin. Cook for 15-30 seconds and toss in your pasta. If it is still too thick add in another tbsp of pasta water. Serve as is or with crispy shallots on top.

Crispy Shallots

• In a small pot add about 1/2 inch of canola or vegetable oil, and heat over medium heat. Once hot drop in slices shallots and cook for 15-20 minutes until medium brown in color. With a fork move them around every few minutes to separate the rings and to ensure even cooking. Careful! these shallots go from light brown to burnt easily so keep a close eye.