Ingredients
Scale
- 12 ounces of fettuccine or your favorite pasta
- 4 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
- Optional: a splash of white wine for deglazing
Instructions
- Start by bringing a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
- In a large skillet, melt the butter over medium heat. Let it cook until it turns a nutty brown color, about 3-5 minutes, making sure not to burn it.
- Add the sliced onions to the skillet with the browned butter. Cook them slowly over medium-low heat, stirring occasionally, until they are caramelized and golden, about 20-25 minutes. If using, add a splash of white wine and let it evaporate.
- Stir in the heavy cream and bring the mixture to a gentle simmer. Add the Parmesan cheese, stirring until it melts and combines into a smooth sauce.
- Season the sauce with salt and pepper to taste. Toss the cooked pasta in the sauce, adding reserved pasta water as needed to reach your desired consistency.
- Serve immediately, garnished with fresh parsley and an extra sprinkle of Parmesan if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International