Creamy Caramelized Onion Pasta
A deliciously creamy pasta dish with rich caramelized onions, perfect for winter nights.
Equipment
- 1 Large skillet non-stick preferred
- 1 Large pot for boiling pasta
- 1 Wooden spoon
Ingredients
Main Ingredients
- 2 large sweet onions thinly sliced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 12 oz fettuccine or linguine pasta
Optional Ingredients
- 2 cups fresh spinach
- 1/4 tsp red pepper flakes
- 1/2 cup crumbled feta cheese
Instructions
Preparation
- Slice the sweet onions thinly. In a large skillet, heat olive oil and butter over medium heat.
- Add sliced onions and a pinch of salt. Cook slowly, stirring occasionally, until onions are deeply golden brown, about 30 minutes.
- Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1 cup of pasta water, then drain pasta.
- Once onions are caramelized, add minced garlic to the skillet and cook for 1 minute until fragrant.
- Stir in heavy cream and simmer until slightly thickened. Add cooked pasta to the skillet, tossing to coat with the onion mixture.
- Stir in Parmesan cheese, adding reserved pasta water as needed to create a creamy sauce. Season with salt and pepper to taste.
Serving
- Serve the pasta warm, garnished with additional Parmesan cheese if desired.
- Optional: Top with fresh spinach or crumbled feta cheese before serving.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to loosen the sauce.
Notes
Pro Tips: For the best caramelization, be patient and cook the onions slowly over medium heat. Ingredient Substitutions: Substitute heavy cream with half-and-half for a lighter option. How to Serve: Pair with a green salad or garlic bread. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Caramelize onions in advance and store in the fridge for up to 2 days.