Description

A comforting pasta dish built around deeply caramelized onions, tossed with starchy pasta water and Parmesan for a silky, rich-yet-balanced sauce. Finished with lemon, herbs, and a touch of heat, it’s a pantry-friendly, flavor-packed dinner.

Ingredients

2 tablespoons olive oil

2 tablespoons unsalted butter

4 large yellow onions, thinly sliced

2–3 cloves garlic, finely sliced or minced

1–2 teaspoons fresh thyme or rosemary (optional)

1/4 teaspoon red pepper flakes (optional)

1/2 cup dry white wine or low-sodium stock

1 tablespoon balsamic or sherry vinegar

400 g (14 oz) pasta (bucatini, tagliatelle, or spaghetti)

1 cup finely grated Parmesan (or Pecorino), plus more for serving

1 lemon (zest and juice)

Fresh parsley or chives, chopped (optional)

Fine sea salt and black pepper, to taste

Optional: 1–2 anchovy fillets or 1 teaspoon white miso

Optional: 2–3 tablespoons mascarpone or a splash of heavy cream

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Instructions

Halve, peel, and thinly slice onions into half-moons.
Heat olive oil and butter in a wide skillet over medium-low heat. Add onions with a big pinch of salt. Cook, stirring occasionally, until soft and translucent, about 15 minutes.
Continue cooking onions for 20–30 minutes, adjusting heat as needed to avoid burning. Splash in water as needed to deglaze and prevent sticking. Onions should be deep golden and jammy.
Push onions to one side. In the cleared space, add garlic, red pepper flakes, and herbs. Cook 30–60 seconds. Stir in anchovy or miso if using.
Deglaze with wine or stock, scraping up browned bits. Simmer until mostly evaporated. Add vinegar for brightness.
Meanwhile, cook pasta in well-salted water until just shy of al dente. Reserve 1 1/2 cups pasta water.
Add a splash of pasta water to the onion mixture and bring to a lively simmer.
Transfer pasta to skillet. Add Parmesan and toss vigorously, adding more pasta water as needed until sauce is glossy and coats the pasta.
Finish with lemon zest and juice, black pepper, herbs, and optional mascarpone or cream for added richness.
Serve immediately with extra Parmesan on top.

Notes

Use a mix of olive oil and butter for balanced richness and flavor.

Caramelize onions slowly to avoid bitterness—add water as needed and stir regularly.

Toss pasta with onions and cheese over heat for best emulsification.

Try variations like pancetta, mushrooms, or Gruyère for different flavor profiles.

Onions can be pre-caramelized and frozen for faster future meals.

Prep Time: 10 minutes
Cook Time: 45–55 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 480
Sugar: 7g
Sodium: 320mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 64g
Fiber: 4g
Protein: 15g
Cholesterol: 30mg