Ingredients

• 500g short or long pasta (fettuccine, rigatoni, or penne)

• 4 large yellow onions, thinly sliced into half-moons

• 40g butter

• 2 tbsp extra virgin olive oil

• 1 tsp brown sugar (optional, for rapid caramelization)

• 3 cloves garlic, minced

• 250ml (1 cup) heavy whipping cream (38% fat)

• 1/2 cup reserved starchy pasta water

• 1/2 cup freshly grated Parmesan or Gruyère cheese

• 1/4 tsp ground nutmeg

• Salt and freshly ground black pepper to taste

• Fresh thyme leaves for garnish

Method

1. 01

   Caramelize Onions: In a large deep skillet, melt butter with olive oil over medium-low heat. Cook sliced onions slowly for 20-25 minutes until deep golden-brown, sweet, and soft.

2. 02

   Add Aromatics: Stir in minced garlic, nutmeg, salt, and black pepper for 1-2 minutes until fragrant.

3. 03

   Cook Pasta: Boil pasta in salted water until al dente. Reserve 1/2 cup pasta cooking water before draining.

4. 04

   Create Creamy Sauce: Add heavy cream and pasta water to caramelized onions. Simmer 3-4 minutes until rich and velvety.

5. 05

   Combine & Toss: Toss cooked pasta directly in the onion sauce. Stir in grated Parmesan until glossy and melted.

6. 06

   Serve: Garnish with fresh thyme and extra Parmesan before serving hot!