Caramelized Onion Parmesan Pasta

Ingredients

• 4 yellow onions (Thinly sliced)
• 4 tbsp butter
• 0.5 cup olive oil
• 2 egg yolks (The transcript does not specify the number; two yolks are estimated)
• 3 cloves garlic (Amount estimated from the video; add to the blender or food processor)
• 3 cups Parmesan cheese (Use 3 to 4 cups, as stated in the transcript; finely grated is recommended for smoother blending)
• salt (To taste)
• black pepper (To taste)
• 1 lb spaghetti (Amount not stated in the transcript; 1 lb is estimated for six servings)
• 0.5 cup reserved pasta water (Use a splash, or enough to loosen and thicken the sauce)

Steps

1. 1

   Thinly slice the four onions. Aim for consistently thin slices so they soften evenly in the pan.

2. 2

   Melt the butter in a large skillet over medium-high heat.

3. 3

   Add the sliced onions to the skillet and cook for about 10–15 minutes, stirring regularly, until they are very soft and caramelized. Watch the heat so the onions brown without burning.

4. 4

   Transfer the cooked onions to a blender or food processor.

5. 5

   Add the olive oil, egg yolks, garlic, Parmesan cheese, salt, and black pepper to the blender or food processor.

6. 6

   Blend until the onions and other ingredients form a smooth, thick sauce. Stop to scrape down the sides if necessary.

7. 7

   Pour the blended sauce back into the skillet and warm it over low heat, scraping the blender or food processor thoroughly so none of the sauce is left behind. Keep the heat low to avoid scrambling the egg yolks or scorching the cheese.

8. 8

   Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions until al dente. Do not break the spaghetti before adding it to the pot.

9. 9

   Before draining the spaghetti, reserve some of the cooking water. Drain the pasta, allowing a little of the pasta water to cling to it.

10. 10

    Add the cooked spaghetti to the warm sauce.

11. 11

    Add a splash of reserved pasta water and toss the spaghetti with the sauce until thoroughly coated. Add more pasta water as needed until the sauce is silky and clings to the noodles.

12. 12

    Serve immediately, with additional Parmesan or black pepper if desired.

Notes

The transcript does not specify the number of egg yolks, the amount of garlic, or the quantity of spaghetti; those amounts are estimated. Because the sauce contains egg yolks and Parmesan, keep it over low heat after blending and avoid boiling. The video emphasizes reserving some pasta water and mixing it into the sauce rather than draining the pasta completely dry.

Nutrition per serving

• main
• pasta
• Italian-inspired
• vegetarian
• sauce
• stovetop
• comfort food