Description
A cozy pasta dish featuring caramelized onions and spicy chili oil, perfect for weeknight dinners.
Ingredients
Scale
- 12 oz (340 g) spaghetti or bucatini
- 2 large yellow onions, thinly sliced (about 4 cups)
- 2 tbsp unsalted butter, softened
- 1 tbsp olive oil (for sautéing onions)
- Salt and black pepper to taste
- 1/3 cup neutral oil (canola, vegetable, or light olive oil)
- 1–2 tsp red pepper flakes (adjust for heat)
- 2 garlic cloves, smashed and chopped
- 1/2 cup grated Parmesan or Pecorino Romano (optional)
- 1 tbsp lemon juice
- Fresh parsley, chopped, for garnish
- Optional: toasted breadcrumbs or chopped toasted nuts for crunch
Instructions
- Bring a large pot of salted water to a boil for the pasta. Thinly slice the onions.
- Heat a large skillet over medium-low. Add butter and olive oil, then the sliced onions and a pinch of salt. Cook slowly, stirring every few minutes for 20–25 minutes until golden and sweet.
- If onions brown too fast, lower the heat and add a tiny pinch of sugar.
- In a small saucepan, warm the neutral oil over low heat. Add garlic and red pepper flakes, cooking for 2–3 minutes until fragrant.
- Cook the pasta just before al dente. Reserve 1 cup of pasta water, then drain.
- Combine the drained pasta with caramelized onions in the skillet. Toss gently, adding a splash of reserved pasta water, lemon juice, and half the cheese, if using.
- Drizzle most of the chili oil over the pasta and toss to combine, seasoning to taste.
- Serve hot, topped with remaining cheese, parsley, and any optional crunchy topping.
Notes
Use unsalted butter for salt control. Grate cheese fresh for the best melt and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg