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Caramelized Onion Pasta

Caramelized Onion Pasta

520kcal
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Prep 10 minutes
Cook 50 minutes
Total 1 hour
Creamy caramelized onion pasta recipe with a rich, savory sauce. Learn how to make this luxurious fettuccine dish with sweet onions and Parmesan cheese.
Servings 4 servings
Course Dinner
Cuisine Italian

Ingredients

Sauce Ingredients
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 2 large yellow onions thinly sliced
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup dry white wine
  • 1/4 cup heavy cream
Pasta and Finishing
  • 1 pound dried fettuccine pasta
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 2 tablespoons chopped fresh parsley for garnish

Equipment

  • large skillet or Dutch oven
  • Wooden spoon
  • Large pot
  • tongs
  • measuring cups

Method

  1. Heat 1 tablespoon of olive oil and 2 tablespoons of unsalted butter in a large, heavy-bottomed skillet or Dutch oven over medium heat until the butter is melted and foamy.
  2. Add 2 large thinly sliced onions to the skillet, spreading them into an even layer. Cook for 10 minutes, stirring occasionally, until the onions have softened and become translucent.
  3. Sprinkle 1 teaspoon of sugar, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper over the onions. Reduce the heat to medium-low and continue to cook for 30 to 40 minutes, stirring every 5 minutes, until the onions are deeply browned, soft, and sweet, with a jam-like consistency.
  4. While the onions cook, bring a large pot of salted water to a rolling boil. Add 1 pound of fettuccine and cook according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining.
  5. Pour 1/2 cup of dry white wine into the skillet with the caramelized onions and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Cook for 2-3 minutes until the wine has mostly evaporated.
  6. Reduce the heat to low and stir in 1/2 cup of grated Parmesan cheese and 1/4 cup of heavy cream until the sauce is smooth and creamy.
  7. Add the drained pasta to the skillet along with 1/4 cup of the reserved pasta water. Use tongs to toss everything together until the pasta is evenly coated, adding more pasta water a tablespoon at a time if the sauce seems too thick.
  8. Serve immediately, garnished with additional Parmesan cheese and 2 tablespoons of chopped fresh parsley.

Nutrition

Calories520kcalCarbohydrates65gProtein18gFat20gSaturated Fat10gPolyunsaturated Fat1.5gMonounsaturated Fat7gCholesterol45mgSodium480mgPotassium380mgFiber4gSugar8gVitamin A500IUVitamin C10mgCalcium200mgIron2.5mg

Notes

Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.

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