Caramelized Onion Cream Pasta (Print View)
Velvety pasta with golden caramelized onions swimming in a rich Parmesan cream sauce
# What You'll Need:
→ Pasta
01 - 14 oz fettuccine or spaghetti
→ Caramelized Onions
02 - 3 large yellow onions, thinly sliced
03 - 2 tbsp unsalted butter
04 - 1 tbsp olive oil
05 - 1 tsp sugar
06 - 1/2 tsp salt
→ Cream Sauce
07 - 3/4 cup plus 2 tbsp heavy cream
08 - 1/4 cup whole milk
09 - 1/2 cup grated Parmesan cheese
10 - 1 garlic clove, minced
11 - 1/4 tsp black pepper
12 - 1/4 tsp ground nutmeg (optional)
13 - Salt, to taste
→ Garnish
14 - 2 tbsp chopped fresh parsley
15 - Extra grated Parmesan, to serve
# How To Make It:
01 - Bring a large pot of salted water to a rolling boil. Cook fettuccine or spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining in a colander.
02 - While the pasta cooks, melt butter with olive oil in a large skillet over medium heat. Add the thinly sliced onions and sprinkle evenly with sugar and salt.
03 - Stir the onions frequently for 25 to 30 minutes until they turn a deep golden brown. If the onions begin to stick to the pan, add a small splash of water to deglaze and continue cooking.
04 - Stir the minced garlic into the caramelized onions and cook for 1 minute until fragrant.
05 - Reduce heat to low. Pour in the heavy cream and whole milk, stirring to combine with the onions. Add grated Parmesan cheese, black pepper, and nutmeg if using. Simmer gently for 2 to 3 minutes until the sauce thickens slightly. Season with salt to taste.
06 - Transfer the drained pasta into the skillet with the cream sauce. Toss thoroughly, adding reserved pasta water a little at a time until the sauce becomes silky and clings evenly to every strand.
07 - Serve immediately in warmed bowls, garnished with chopped fresh parsley and additional grated Parmesan.
# Expert Hints:
01 -
- The onions transform into something that tastes like they took all day, even though you barely have to watch them.
- That cream sauce clings to every single strand of pasta like it was always meant to be there.
- It turns four basic grocery store ingredients into a meal that feels like a treat at a restaurant.
02 -
- Rushing the onions on high heat will give you charred edges and raw centers instead of that deep jammy sweetness, so keep the heat at medium and stay patient.
- Adding pasta water seems like a small step but it is the difference between a sauce that slides right off the noodles and one that hugs every single bite.
03 -
- Slice the onions as evenly as you possibly can because uniform slices caramelize at the same rate and you avoid the frustration of some pieces burning while others stay pale.
- Grate your Parmesan on the fine holes of a box grater so it melts into the sauce smoothly instead of leaving stringy clumps behind.