Italian
Caramelized Onion Pasta
This version makes deeply browned onions the sauce rather than a topping. A wide skillet, measured salt, moderate heat, and small additions of water build even mahogany color without scorched edges; d
4 servings · 15 minutes prep · 55 minutes cook
Ingredients
Pasta and onion sauce
- 2 pounds (900 g) yellow onions, halved and sliced 1/4 inch (6 mm) thick
- 1 teaspoon Diamond Crystal kosher salt (3 g), plus more for pasta water
- 2 tablespoons (30 ml) extra-virgin olive oil
- 1 tablespoon (14 g) unsalted butter
- 3 garlic cloves, finely grated
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup (80 ml) dry white wine
- 12 ounces (340 g) bucatini or spaghetti
- 1 ounce (28 g) finely grated Parmigiano-Reggiano, plus more to serve
- 1 teaspoon (5 ml) fresh lemon juice
Finish
- 2 tablespoons chopped flat-leaf parsley
- 1/4 teaspoon red-pepper flakes (optional)
Directions
Caramelize the onions
- Heat the olive oil and butter in a 12-inch (30 cm) skillet over medium heat. Add the onions and 1 teaspoon salt, cover, and cook for 8 minutes, stirring twice, until wilted and releasing liquid.
- Uncover and reduce the heat to medium-low. Cook for 32 to 40 minutes, stirring every 4 to 5 minutes at first and every 1 to 2 minutes near the end. Whenever a dark film threatens to scorch, add 1 tablespoon water and scrape it into the onions. Stop when the onions are uniformly deep mahogany, jammy, and reduced to about 2 cups.
- Stir in the garlic, thyme, black pepper, and red-pepper flakes, if using, for 45 seconds. Add the wine, raise the heat to medium, and scrape the skillet until the wine has reduced to about 2 tablespoons, 2 to 3 minutes.
Cook and finish the pasta
- While the onions finish, boil the pasta in well-salted water until 2 minutes shy of al dente. Reserve 1 1/2 cups (360 ml) pasta water, then drain.
- Add the pasta and 3/4 cup (180 ml) pasta water to the onions. Toss vigorously over medium heat for 1 to 2 minutes, adding more pasta water a splash at a time, until the noodles are al dente and coated in a fluid, glossy sauce.
- Remove from the heat. Toss in the Parmigiano-Reggiano, lemon juice, and parsley. Rest 1 minute, loosen with pasta water if needed, and serve immediately with more cheese.
