Caramelized Onion Cream Pasta (Printable)
Velvety pasta with sweet caramelized onions swirled in a rich, creamy Parmesan sauce.
# What You Need:
→ 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
# Steps:
01 - Bring a large pot of salted water to a rolling boil. Add the fettuccine or spaghetti and cook according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining.
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 with sugar and salt to encourage browning.
03 - Cook the onions, stirring frequently, for 25 to 30 minutes until they turn a deep golden brown and become richly caramelized. If the onions begin to stick to the pan, add a splash of water to deglaze and continue cooking.
04 - Stir in the minced garlic 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 to combine. Add the grated Parmesan cheese, black pepper, and nutmeg if using. Simmer gently for 2 to 3 minutes until the sauce thickens slightly. Season with salt to taste.
06 - Add the drained pasta to the skillet and toss thoroughly to coat every strand. Add the reserved pasta water a splash at a time until the sauce reaches a silky, creamy consistency that clings to the noodles.
07 - Transfer to warmed plates immediately. Garnish with chopped fresh parsley and an extra shower of grated Parmesan before serving.
# Expert Advice:
01 -
- The caramelized onions taste like they took all day but mostly just need patience and an occasional stir.
- It turns a handful of pantry basics into something that feels restaurant worthy without any complicated technique.
02 -
- Do not rush the onions by turning up the heat, because burnt onions taste bitter and no amount of cream can fix that mistake.
- Adding the pasta water is what transforms a good sauce into a great one, since the starch emulsifies with the fat and creates a glossy cling.
03 -
- Slice the onions as evenly as possible so they caramelize at the same rate and you do not end up with some burnt and some still raw.
- Use the largest skillet you own because overcrowding the onions will steam them instead of caramelizing, which completely changes the result.