Description
This creamy caramelized onion pasta features perfectly caramelized onions cooked slowly in butter and olive oil, blended with a rich heavy cream sauce and parmesan cheese. Tossed with tender fettuccine or linguine, it offers a luscious and comforting meal ideal for any pasta lover seeking a flavorful and elegant dish.
Ingredients
Scale
Pasta
- 12 oz (340 g) fettuccine or linguine
Caramelized Onion Sauce
- 2 large onions, thinly sliced
- 4 tablespoons unsalted butter (divided)
- 2 tablespoons olive oil
- 1 teaspoon sugar
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Garnish
- Fresh parsley, chopped
Instructions
- Cook the Pasta: Begin by cooking the pasta according to the package instructions until al dente. Once cooked, drain the pasta, reserving 1 cup of the pasta cooking water for later use, then set the pasta aside.
- Caramelize the Onions: In a large skillet over medium heat, melt 2 tablespoons of butter with the olive oil. Add the thinly sliced onions and sprinkle with sugar. Cook the onions slowly, stirring occasionally, for 20-25 minutes until soft and richly caramelized.
- Add Garlic: Add the minced garlic to the caramelized onions and cook for an additional 2 minutes until aromatic and well incorporated.
- Create the Cream Sauce: Pour in the heavy cream along with the remaining 2 tablespoons of butter. Stir continuously to combine and heat through, allowing the sauce to become creamy and smooth.
- Toss Pasta in Sauce: Add the cooked pasta directly into the skillet with the creamy caramelized onion sauce. Toss well to coat the pasta evenly, gradually adding the reserved pasta water a little at a time until the sauce reaches your preferred consistency.
- Add Parmesan: Stir in the grated Parmesan cheese thoroughly, allowing it to melt and enrich the sauce.
- Season: Season the pasta with salt and freshly ground black pepper to taste, adjusting seasoning as necessary.
- Serve: Plate the pasta hot, garnished with freshly chopped parsley for a bright, fresh finish.
Notes
- Using sugar while caramelizing helps the onions develop a deeper, sweeter flavor.
- Reserve pasta water is essential to adjusting the sauce consistency and helping it cling to the noodles.
- Heavy cream and butter give the sauce a rich, smooth texture—substituting with lighter dairy products is not recommended.
- Grated Parmesan must be added off heat or on low heat to avoid curdling.
- Freshly chopped parsley adds color and a touch of herbaceous brightness to balance the creamy sauce.
