Description
A comforting pasta dish featuring deeply caramelized onions, silky noodles, and a warm drizzle of chilli oil for a balanced sweet and spicy finish.
Ingredients
12 ounces (340 g) spaghetti or pasta of choice
4 large yellow onions (about 2 pounds / 900 g), thinly sliced
3 tablespoons olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 teaspoon fine sea salt, plus more for pasta water
½ teaspoon black pepper
1 teaspoon granulated sugar (optional)
½ cup (120 ml) reserved pasta water
3 tablespoons chilli oil
½ cup (50 g) freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
1 tablespoon fresh thyme leaves
Juice of ½ lemon
Instructions
Bring a large pot of salted water to a boil. Cook 12 ounces (340 g) pasta until al dente. Reserve ½ cup (120 ml) pasta water and drain.
In a large skillet, heat 3 tablespoons olive oil and 2 tablespoons butter over medium heat. Add sliced onions and 1 teaspoon salt. Cook for 10 minutes until softened.
Reduce heat to medium-low and cook onions for 25–35 minutes, stirring occasionally, until deeply golden. Add 1 teaspoon sugar if desired.
Stir in minced garlic and cook for 1–2 minutes.
Add drained pasta to the skillet along with ¼–½ cup (60–120 ml) reserved pasta water. Toss to combine.
Stir in 3 tablespoons chilli oil, Parmesan cheese, lemon juice, parsley, and thyme. Adjust seasoning and serve immediately.
Notes
For a dairy-free version, substitute butter with olive oil and replace Parmesan with nutritional yeast or a dairy-free alternative. Adjust chilli oil to control spice level. Leftovers can be stored for up to 3 days and reheated gently with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 45 minutes