Caramelized Onion Cream Pasta (Print)
Velvety pasta with sweet caramelized onions in a rich Parmesan cream sauce.
# Ingredient list:
→ 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 + 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
# Directions:
01 - Bring a large pot of salted water to a rolling boil. Cook the fettuccine or spaghetti according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining in a colander.
02 - While the pasta cooks, melt the butter with olive oil in a large skillet over medium heat. Add the thinly sliced onions and sprinkle evenly with sugar and salt to draw out moisture.
03 - Stir the onions frequently for 25 to 30 minutes, allowing them to turn a rich golden brown. If they begin to stick to the pan, add a small splash of water to deglaze and scrape up any fond.
04 - Stir the minced garlic into the caramelized onions and cook for 1 minute until fragrant, being careful not to let it brown.
05 - Reduce the heat to low and pour in the heavy cream and whole milk, stirring gently to combine. Fold in the grated Parmesan cheese, black pepper, and nutmeg if using. Let the sauce simmer for 2 to 3 minutes until it thickens slightly and coats the back of a spoon. Season with salt to taste.
06 - Transfer the drained pasta directly into the skillet with the cream sauce. Toss vigorously, adding reserved pasta water a tablespoon at a time until the sauce is silky, glossy, and clings to every strand.
07 - Divide among warm serving bowls immediately. Finish with a generous sprinkle of chopped fresh parsley and additional grated Parmesan at the table.
# Expert Tips:
01 -
- Caramelizing onions low and slow creates a depth of flavor that tastes like you spent all day cooking, even though you barely lifted a finger.
- The cream sauce comes together in minutes once the onions are done, making this feel like restaurant food with zero stress.
02 -
- Do not rush the caramelization step because turning up the heat will char the onions instead of slowly sweetening them, and the flavor difference is enormous.
- Adding a splash of white wine right after the onions finish caramelizing adds a brightness that takes this from great to unforgettable.
03 -
- Slice your onions as evenly as possible so they all caramelize at the same rate and you never end up with some burnt and some still raw.
- Reserve more pasta water than you think you need, because it is the secret ingredient that makes the sauce glossy and helps it stick to every noodle.