Serves 1
Directions
- 1Heat 2 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat.
- 2Add the thinly sliced onions to the skillet and caramelize for 15-20 minutes, stirring occasionally, until golden and jammy.
- 3While onions are caramelizing, boil a pot of salted water and cook the pasta until al dente, then drain and reserve some pasta water.
- 4Once onions are deeply golden, stir in minced garlic and seasonings (paprika, garlic powder, salt, pepper, Italian seasoning) and let bloom for one minute.
- 5Add chili crisp and sauté for another minute.
- 6Pour in the cream or coconut milk and let it simmer for a few minutes.
- 7Add the grated Parmesan cheese and stir to combine.
- 8Add the cooked pasta to the sauce and toss to coat.
- 9Use the reserved pasta water to loosen the sauce to a silky consistency if needed.
- 10Serve hot, optionally with an extra spoon of chili crisp and fresh parsley.
Ingredients
- 1 large onion, thinly sliced
- 4 garlic cloves, minced
- 2 tbsp chili crisp
- 1 cup cream or coconut milk, room temperature
- 1 tbsp soy sauce
- 0.5 cup fresh Parmesan cheese, grated
- 8 oz (225g) pasta of your choice
- 2 tbsp butter
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 tsp italian seasoning
- fresh parsley
Equipment
large skilletpotgrater
Tips
- Best served with chicken, shrimp, or tofu.
- Save some pasta water to loosen the sauce if it's too thick, aiming for silky, not sticky.
- Serve hot with an extra spoon of chili crisp for a spicy kick and a sprinkle of fresh parsley if desired.
- If onions start sticking, add a splash of water.
- Use fresh garlic.
- Bring cream or coconut milk to room temperature beforehand for best results
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