Spaghetti with Onion and Parmesan

Ingredients

• 200 g Spaghetti (Cook until almost al dente.)
• 500 g Onions (Thinly julienned or feather-sliced; use plenty of onions, as indicated in the recipe.)
• 60 g Butter (A generous amount.)
• 1 tbsp Olive oil (A little, for cooking with the butter.)
• 2 Garlic (Grated or very finely chopped cloves; the recipe calls for one or two cloves.)
• 80 g Parmesan cheese (Grated; mixed with the onions to form the sauce.)
• 10 g Fresh parsley (Chopped, for finishing.)
• 1 Bay leaf (For the herb bundle; remove before blending.)
• 1 sprig Fresh rosemary (For the herb bundle; remove before blending.)
• 1 sprig Fresh thyme (For the herb bundle; remove before blending.)
• Pasta cooking water (As needed to blend the sauce and adjust its creaminess; reserve plenty of water before draining.)
• Salt (To taste and for seasoning the pasta cooking water.)

Steps

1. 1

   Thinly julienne or feather-slice the onions. Grate or very finely chop one or two garlic cloves and set them aside to add at the end of cooking the onions.

2. 2

   Tie the bay leaf, rosemary, and thyme together with kitchen twine to form a small herb bundle that can be easily removed afterward.

3. 3

   Heat a large skillet over low heat. Add the butter and olive oil; once the butter has melted, add the onions and stir to coat them well.

4. 4

   Cook the onions over low heat, stirring frequently, for about 20 minutes. They should sweat, soften, and reduce considerably without becoming deeply browned.

5. 5

   Add the bay leaf, rosemary, and thyme bundle to the skillet and continue stirring so the herbs infuse the onions with their aroma.

6. 6

   Continue cooking the onions for another 20 minutes, still over low heat, until very tender and semi-caramelized, with some color but not excessively dark.

7. 7

   Remove the herb bundle. Add the grated or chopped garlic and lightly sauté it for approximately 1 minute, until fragrant but not burned. Turn off the heat.

8. 8

   Transfer the onion mixture to a blender or use an immersion blender. Add the grated Parmesan and a little pasta cooking water; blend until smooth and creamy.

9. 9

   Cook the spaghetti in plenty of salted water until almost al dente. Before draining, reserve enough cooking water.

10. 10

    Return the almost al dente spaghetti to the large skillet. Add some of the onion and Parmesan sauce. Keep the heat off, as indicated in the recipe.

11. 11

    Gradually add pasta cooking water and mix vigorously until the sauce emulsifies and coats the pasta with a silky, creamy texture. Adjust the amount of sauce and water according to the desired consistency.

12. 12

    Serve immediately, finished with chopped fresh parsley and, if desired, a little more grated Parmesan.

Notes

The quantities are estimates because the publication does not specify exact measurements. Any remaining sauce can be refrigerated for 2-3 days; when reheating, add a splash of water to restore its creaminess. Do not overcook the garlic or brown the onions too deeply, as both flavors can become bitter.

Nutrition per serving

• main course
• pasta
• Italian
• vegetarian
• with Parmesan
• creamy
• skillet
• comfort food