Caramelized Onion Pasta
Silky pasta tossed in a creamy sauce built on deeply caramelized onions, garlic, and Parmesan. Pantry-friendly, vegetarian, and weeknight-easy—comforting, restaurant-level flavor with simple steps.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 1 teaspoon sugar (optional, to aid caramelization)
- 4 cloves garlic, minced
- 12 oz pasta (spaghetti, fettuccine, or rigatoni)
- 1/2 cup reserved pasta water
- 3/4 cup heavy cream
- 1/2 cup grated Parmesan cheese
- salt and black pepper, to taste
- chopped parsley, for garnish (optional)
Instructions
- Caramelize the onions: Heat olive oil and butter in a large skillet over medium-low heat. Add sliced onions, a pinch of salt, and cook, stirring occasionally, until deeply golden and jammy, 25–30 minutes. Add sugar if needed to encourage browning.
- Add garlic: Stir in minced garlic during the last 1–2 minutes of caramelizing; cook until fragrant without browning.
- Cook pasta: Meanwhile, boil pasta in well-salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- Make the sauce: Pour the cream into the skillet with onions and garlic. Bring to a gentle simmer.
- Emulsify: Stir in Parmesan and a splash of reserved pasta water, mixing until smooth and glossy.
- Toss: Add cooked pasta to the skillet and toss to coat, adding more pasta water as needed for a silky sauce.
- Season and serve: Taste and adjust with salt and black pepper. Garnish with chopped parsley and extra Parmesan if desired. Serve hot.
Nutrition
Serving: 1servingCalories: 420kcalCarbohydrates: 52gProtein: 11gFat: 18gSaturated Fat: 7gSodium: 240mgFiber: 3gSugar: 7g
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