The Magic of Fried Shallots (and a Simple Aglio e Olio to Show Them Off) (Patreon)

Fried shallots are one of those pantry items that quietly improve almost everything they touch. They add sweetness, aroma, and crunch, and they’re versatile enough to use on everything from noodles and salads to burgers and eggs (or even ice cream).

When I was cooking in restaurants, any time I freshly fried a batch of shallots, I'd have to immediately store them deep in my station—left out in view they'd disappear one snackable pinch at a time before service even started. The same thing happens at home now—if I leave the jar out on the counter, by dinner time, the only evidence of their past existence will be in the form of my daughet Alicia's slightly greasy, shallot-scented fingertips. It’s hard to blame her.

I still fry them fresh occasionally, but more often I buy them pre-made from Asian supermarkets. Look for ones that list only shallots and oil on the ingredients label—no starch or added flavorings. I like to salt them as soon as I get them home by dropping a big pinch of salt into the jar and gently shaking them up. That way they're ready to deploy as needed. They’ll keep for months in their sealed jar and can be used as-is, though a quick toast in a 400°F oven or hot skillet adds extra crispness and deepens their flavor.

One of my favorite ways to use them is as a finishing element for spaghetti aglio e olio. This classic dried pasta dish is built on the emulsion that forms between garlic-scented olive oil and the starchy pasta water. I start by gently cooking sliced garlic in olive oil until it’s pale golden—just enough to draw out its flavor without browning, along with a pinch of red pepper flakes. Next I spaghetti that's cooked just shy of al dente along with a small ladle of pasta water and a big pinch of fried shallots, then toss or stir vigorously over the highest heat. The agitation of the vigorous boiling and tossing allows the starches in the water to emulsify with the oil, creating a creamy sauce that coats the pasta evenly. Meanwhile, the fried shallots soften and add further flavor to the emulsion.

I finish the dish with some fresh chopped parsley and another shower of fried shallots. This time, they keep their crunch as you eat. If you really feel like it, you could add a splash of lemon juice or a shower of hard cheese like Parmesan or Pecorino Romano (though neither is really necessary). It’s a simple, five-ingredient pasta that tastes balanced and complete without needing anything else.

You can find the full spaghetti aglio e olio e fried shallot recipe for free using this gift link to NYT Cooking.

You can also find my recipes for fried shallot Caesar salad, watermelon salad with fish sauce and peanuts, and more ideas for using them—over on NYT Cooking.

Photo: David Malosh for The New York Times Photo

Food Stylist: Barrett Washburne

Shot by: Michael Weiner

Edited by: Alex Oh

Produced By: Kenji Lopez-Alt, Lena Davidson