Yarin Shachagi

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Hi! I’m Yarin, a home baker and cook.

My culinary journey began as a teenager, inspired by my mom, an incredible cook. She taught me the basics, and from there, I put my own spin on things. My style is mostly Mediterranean-inspired, but I love experimenting with different flavors and cuisines.

In recent years, videography has become a big part of my life, so I decided to combine my love for cooking with my passion for creating content. I'm excited to share my journey of making delicious food with you!

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Shallots and Herbs Alfredo

Bring a pot of water to a boil, adding about 1 tablespoon salt. Cook the pasta according to the package instructions until it’s half-cooked. Drain, reserving 1 cup of the pasta water.

In a large skillet over medium heat, add olive oil and butter. Once the butter has melted, add the shallots and sauté for 2 minutes. Stir in the white wine and mix well.

Add the minced garlic, stirring, and cook for 60 seconds. Mix in the heavy cream, ¼ cup of the grated Parmesan cheese, salt, and black pepper. Reduce the heat and mix well.

Once the pasta is half-cooked, add it to the skillet along with the remaining Parmesan cheese, about ¼ cup of the reserved pasta water, and stir everything together. Keep stirring until the pasta is fully cooked and the sauce has thickened and is creamy (add more pasta water gradually if the sauce is too thick, until you achieve the desired texture).

Transfer the pasta to a bowl, sprinkle with chopped parsley, freshly ground black pepper, and a drizzle of olive oil.

Finish with a sprinkle of grated Parmesan cheese and serve warm.

Parmesan cheese, grated (reserve some for serving)

Yarin Shachagi

Shallots and Herbs Alfredo

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