Caramelized Onion Cream Pasta (Printable)
Velvety pasta with golden caramelized onions in a rich, creamy Parmesan sauce.
# What You'll 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 plus 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
# How to Make It:
01 - Bring a large pot of salted water to a rolling boil. Cook fettuccine or spaghetti according to package directions until al dente. Reserve 1/2 cup of pasta cooking water before draining.
02 - While the pasta cooks, melt butter with olive oil in a large skillet over medium heat. Add the thinly sliced onions and sprinkle with sugar and salt.
03 - Cook onions, stirring frequently, for 25 to 30 minutes until golden brown and deeply caramelized. If 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.
05 - Reduce heat to low and pour in the heavy cream and milk, stirring to combine. Add Parmesan cheese, black pepper, and nutmeg if using. Simmer for 2 to 3 minutes until the sauce thickens slightly. Adjust salt to taste.
06 - Add the drained pasta to the skillet and toss well, adding reserved pasta water as needed to achieve a silky, creamy sauce that evenly coats the noodles.
07 - Serve immediately, garnished with chopped fresh parsley and extra grated Parmesan.
# Expert Tips:
01 -
- The onions cook low and slow until they become sweet and jammy, creating a depth of flavor that tastes like you spent all day in the kitchen.
- The cream sauce is indulgent without being heavy, and it comes together in the same pan as the onions so every bit of flavor stays right where it belongs.
02 -
- Do not rush the onions on high heat or you will get bitter, charred strips instead of sweet, jammy ribbons. Low and slow is the only way.
- Adding the pasta water is not optional, because the starch in it is what makes the sauce emulsify and cling to the noodles instead of pooling at the bottom of the bowl.
03 -
- Slice the onions as evenly as possible so they all caramelize at the same rate, because uneven slices mean some burn while others stay raw.
- Take the Parmesan out of the fridge before you start cooking so it is at room temperature when you add it to the hot sauce, which helps it melt smoothly without clumping.