Caramelized Onion Garlic Spaghetti

Ingredients

• 2 tbsp butter
• 2 tbsp oil
• 2 yellow onions (Medium, finely sliced)
• 3 cloves fresh garlic (Minced)
• 1 tbsp all-purpose flour
• salt (To taste, plus salted pasta water)
• 0.5 tsp black pepper
• 0.5 tsp smoked paprika (Powder)
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp red chili flakes
• 0.5 tsp red chili oil
• 1 tbsp chili oil (Adjust to taste; additional drizzle for serving)
• 1 cup heavy whipping cream
• 1 tsp Worcestershire sauce (The method also says soy sauce; the source does not provide a quantity for soy sauce.)
• soy sauce (Explicitly named in the method, but no quantity is provided)
• 0.5 cup chicken stock
• 1 tbsp fresh parsley (Freshly chopped, plus more for serving)
• lemon juice (A squeeze, to taste)
• 0.5 cup pasta water (Reserved; use as needed)
• 0.5 cup Parmesan cheese (Freshly grated, plus more for serving)
• 8 oz spaghetti or other pasta (Source gives a range of 8–10 oz)

Steps

1. 1

   Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta and set it aside.

2. 2

   Meanwhile, heat the butter and oil in a large skillet or sauté pan over medium-low heat.

3. 3

   Add the sliced onions and a pinch of salt. Cook slowly for 25–30 minutes, stirring occasionally, until the onions are deeply golden, soft, and caramelized.

4. 4

   Add the minced garlic and cook for 30–60 seconds, until fragrant.

5. 5

   Stir in the flour and cook for 1 minute, stirring constantly to remove the raw flour taste.

6. 6

   Add the chili oil and cook for another 30 seconds, until fragrant.

7. 7

   Pour in the chicken stock and scrape up any browned bits from the bottom of the pan. Let the stock simmer for 1–2 minutes.

8. 8

   Stir in the heavy cream and the soy sauce named in the method. Bring the sauce to a gentle simmer and cook for 3–4 minutes, stirring occasionally, until it slightly thickens.

9. 9

   Add the garlic powder, onion powder, smoked paprika, red chili flakes, and black pepper. Taste and adjust the salt.

10. 10

    Add the cooked pasta and toss until it is evenly coated in the sauce.

11. 11

    If needed, add the reserved pasta water a little at a time until the sauce reaches the desired consistency.

12. 12

    Stir in the grated Parmesan cheese until it melts and the sauce is creamy.

13. 13

    Add the chopped parsley and a squeeze of lemon juice. Taste and adjust the salt as needed.

14. 14

    Serve immediately with extra Parmesan, additional parsley, and a drizzle of chili oil on top.

Notes

The ingredient list specifies Worcestershire sauce, while the method specifies soy sauce; the source does not resolve this discrepancy or give a quantity for the soy sauce. The pasta-water amount is interpreted as 1/2 cup based on the method. The source does not specify the exact amount of lemon juice, additional Parmesan, parsley, or finishing chili oil.

Nutrition per serving

• main
• pasta
• Italian-inspired
• vegetarian if chicken stock is replaced
• creamy
• spicy
• stovetop
• quick meal