Pappardelle with caramelized onions and Parmesan
4 servings
30 minutes
Pappardelle with caramelized onions and parmesan is a refined dish of European cuisine where the simplicity of ingredients transforms into exquisite flavor. Legend has it that caramelized onions were first used in pasta by Italian chefs wishing to create a harmony of sweetness and depth of taste. In this recipe, the delicate ribbons of pappardelle absorb the rich aroma of golden, sweet onions complemented by the creaminess of butter and the salty-nutty notes of parmesan. Each forkful reveals warm, cozy notes and is perfect for both a home dinner and a formal reception. This pasta is a symphony of textures and aromas where the softness of the onions softens the density of the pasta while parmesan finishes the composition with a light spicy accent. A wonderful choice for lovers of refined classics!
1
In a large skillet, heat olive oil over medium heat. Add sliced onions and thyme. Season with salt and pepper. Cover and cook without stirring for 5 minutes. Uncover and stir, browning for 25-30 minutes. Once the bottom starts to burn, add a little water and stir with a wooden spoon.
- Extra virgin olive oil: 1 tablespoon
- Onion: 2 heads
- Dried thyme: 0.5 teaspoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
2
Meanwhile, boil the pasta in salted boiling water until al dente. Drain, reserving 0.5 cup of water. Return the pasta to the pot.
- Pappardelle: 250 g
3
Add caramelized onions and butter to the pasta, season with salt and pepper. Mix and add water to achieve the desired consistency. Serve topped with Parmesan flakes.
- Onion: 2 heads
- Butter: 1 tablespoon
- Coarse salt: to taste
- Freshly ground black pepper: to taste
- Parmesan (Parmigiano Reggiano): 60 g
