Photographed by Ashton Keefe for Lonny.
Confit Cacio e Pepe Shallots
Serves 6

"This is possibly the greatest and most random combination of all time – but – fantastic," says Keefe. "The term 'confit' refers to slowly cooking something in fat. Sounds like the holidays, right? And since cacio e pepe (cheese and pepper) is possibly the best pasta in the world, how could this not be good?"

2 dozen shallots, trimmed and peeled
1 teaspoon freshly cracked black peppercorns
4 cloves garlic, smashed
Extra virgin olive oil
1/2 cup grated pecorino cheese
1/2 cup grated parmesan cheese

1. Preheat oven to 325° F.

2. Place shallots in a large oven proof pan so that all the shallots sit in one layer.

3. Add black pepper, garlic and enough olive oil to just cover the shallots.

4. Cook for 1 hour or until shallots are just tender, remove and strain excess olive oil.

5. Toss shallots with cheese and garnish with more pepper if desired.