That's Shallotta Flavor Spaghetti

From Rachael Ray: Big Orange Book

1/4 C EVOO
10 shallots, halved and thinly sliced
2 cloves garlic, finely chopped
Salt and pepper
1 lb whole wheat spaghetti
1 C grated Parmigiano-Reggiano cheese
1/3 C chopped fresh flat-leaf parsley

In a large skillet, heat the EVOO, 4 turns of the pan, over medium-low heat. Add the shallots and garlic; season with salt and pepper. Cook, stirring occasionally, until softened and golden, 20 minutes.
While the shallots are cooking, bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Pour 3 ladelfuls of the pasta cooking water into the cooked shallots and stir. Drain the pasta and add to the shallots. Add the cheese and parsley, season with pepper and toss.