Description
A decadent pasta dish featuring sweet caramelized onions and nutty browned butter combined with creamy parmesan sauce, tossed with linguine for a rich and comforting meal perfect for dinner.
Ingredients
Units
Scale
Onions
- 1/4 cup unsalted butter (1/2 stick / 57 g)
- 2 large yellow onions, thinly sliced into half-moon shapes
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Browned Butter
- 1/2 cup unsalted butter (1 stick / 113 g), room temperature
Pasta
- 8 ounces linguine
- 1 cup heavy whipping cream (238 g)
- 1 cup parmesan cheese, grated (100 g), plus more for garnish
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Parsley, chopped for garnish
Instructions
- Caramelize Onions: In a large non-stick skillet over medium-high heat, melt ¼ cup unsalted butter. Add the thinly sliced onions and sauté for 30 minutes, stirring occasionally until the onions become very tender and develop a rich caramel brown color. Season with ¼ teaspoon kosher salt and ¼ teaspoon black pepper, then transfer the onions to a plate.
- Prepare Browned Butter: Using the same skillet over medium-high heat, melt ½ cup unsalted butter. Stir and scrape the pan constantly to avoid burning. When the butter turns chestnut brown and emits a nutty aroma, immediately remove from heat and let it cool slightly.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. Reserve 1 cup of pasta water before draining the noodles.
- Blend Sauce Base: In a high-powered food processor or blender, combine the caramelized onions, browned butter, and ½ cup reserved pasta water. Blend until smooth and well combined. Alternatively, use an immersion blender.
- Finish Sauce: Return the blended onion and butter mixture to the original skillet over medium heat. Stir in 1 cup heavy cream and 1 cup grated parmesan cheese. Cook, stirring frequently, until the cheese melts and the sauce is heated through. Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper to taste.
- Toss Pasta: Add the cooked linguine to the skillet with the sauce. Toss the pasta until it is fully coated. If the sauce is too thick, add additional reserved pasta water a little at a time to reach the desired consistency.
- Serve: Plate the pasta and garnish with extra grated parmesan cheese and chopped parsley. Serve hot for best flavor.
Notes
- Use a non-stick skillet to prevent onions and butter from sticking and burning.
- Stir onions regularly during caramelization to achieve even browning.
- Reserve pasta water to adjust sauce consistency and help it cling to the pasta.
- Substitute linguine with fettuccine or spaghetti if preferred.
- For a lighter version, substitute heavy cream with half-and-half or a lactose-free cream alternative.
- To make it vegetarian, ensure the parmesan cheese is made without animal rennet.
Nutrition
- Serving Size: 1 serving
- Calories: 590 kcal
- Sugar: 6 g
- Sodium: 560 mg
- Fat: 42 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 120 mg
