Ingredients:
- For the Pasta:
- 12 oz pasta (fettuccine, linguine, or spaghetti works well)
- Salt, for pasta water
- For the Sauce:
- 3 large onions, thinly sliced
- 1 whole head of garlic
- 3 tablespoons olive oil, divided
- 2 tablespoons butter
- 1/2 cup heavy cream (or substitute with milk for a lighter option)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions:
- Roast the Garlic:
- Preheat the oven to 400°F (200°C).
- Cut the top off the head of garlic, drizzle with 1 tablespoon of olive oil, and wrap in foil.
- Roast for 30-40 minutes until cloves are soft and golden. Let cool, then squeeze the cloves out of their skins and set aside.
- Caramelize the Onions:
- In a large skillet, heat the remaining olive oil and butter over medium-low heat.
- Add the sliced onions and a pinch of salt, and cook slowly, stirring occasionally, for 25-30 minutes, until the onions are soft and caramelized to a golden-brown color.
- Cook the Pasta:
- While the onions are caramelizing, cook the pasta according to package instructions in salted boiling water. Drain, reserving 1/2 cup of the pasta water.
- Make the Sauce:
- Once the onions are caramelized, add the roasted garlic cloves to the skillet, mashing them gently with the back of a spoon.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until the sauce is creamy and well combined. Season with salt and pepper to taste.
- Combine Pasta and Sauce:
- Add the cooked pasta to the skillet with the sauce, tossing to coat. If needed, add a bit of the reserved pasta water to reach your desired consistency.
- Serve:
- Divide into bowls and garnish with freshly chopped basil or parsley. Top with extra Parmesan if desired.
