Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package directions until al dente.
3. Before draining, reserve ½ cup of pasta water and set aside.
4. Drain the pasta and toss with a little olive oil to prevent sticking.

Caramelize the Shallots

1. In a large skillet over medium-low heat, add olive oil and butter.
2. Add the thinly sliced shallots and cook slowly, stirring occasionally. After 10 minutes, they should start to soften.
3. Continue cooking for another 15 to 20 minutes, stirring often, until the shallots turn a deep golden brown. If they begin to stick, add a splash of water to deglaze the pan.
4. Stir in the minced garlic and red pepper flakes, cooking for another 1 to 2 minutes until fragrant.

Build the Sauce

1. Add balsamic vinegar and honey, stirring to combine. Let it cook for 1 to 2 minutes.
2. Pour in the reserved pasta water and soy sauce, stirring to create a smooth sauce.
3. Season with salt and black pepper, adjusting to taste.

Combine and Serve

1. Add the drained pasta directly into the skillet with the shallot sauce, tossing to coat evenly. Let it cook for 1 to 2 minutes to allow the flavors to meld.
2. Remove from heat and stir in grated Parmesan cheese.
3. Garnish with fresh parsley or basil, lemon zest, and an extra drizzle of olive oil.
4. Serve immediately, with additional Parmesan if desired.