Caramelized Onion and Garlic Spaghetti

Serves 1
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Directions

  1. 1Slice your onion and mince your garlic. Measure out all your seasonings.
  2. 2Heat butter and olive oil in a large skillet over medium heat.
  3. 3Add sliced onions to the skillet and caramelize for 15-20 minutes, stirring occasionally until golden and jammy.
  4. 4While onions are caramelizing, boil a pot of salted water and cook pasta until al dente.
  5. 5Drain the pasta, reserving some pasta water.
  6. 6Stir in minced garlic and all seasonings into the caramelized onions and let them bloom for a minute.
  7. 7Add chili crisp to the skillet and sauté for another minute.
  8. 8Pour in room temperature cream or coconut milk and let it simmer for a few minutes.
  9. 9Add grated Parmesan cheese to the sauce and mix.
  10. 10Add cooked pasta to the sauce and toss to coat.
  11. 11Use reserved pasta water to loosen the sauce if it's too thick, aiming for a silky consistency.
  12. 12Serve hot with an extra spoon of chili crisp and a sprinkle of fresh parsley.

Ingredients

  • 1 large onion
  • 4 garlic cloves
  • 2 tbsp chili crisp
  • 1 cup cream or coconut milk
  • 1 tbsp soy sauce
  • 0.5 cup fresh Parmesan cheese
  • 225 g 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 pasta water to loosen up the sauce if it's too thick, aiming for a silky consistency.
  • Add an extra spoon of chili crisp on top for a spicy kick.
  • Mince fresh garlic for the best flavor.
  • If onions start sticking while caramelizing, add a splash of water.
  • Bring cream or coconut milk to room temperature before adding to the sauce.
  • Cook pasta until al dente.
  • Cook garlic and seasonings until fragrant before adding other ingredients.
  • When the onions are deeply golden, stir in your minced garlic and all the seasonings. Let it all bloom for a minute, then add the chili crisp and saute for a minute. Pour in your cream (or coconut milk). Let it simmer and get cozy for a few minutes then add the grated Parmesan cheese.
  • Add your pasta to the sauce and toss to coat. Use that reserved pasta water to loosen things up if it's too thick — you're going for silky, not sticky.
  • Serve hot with an extra spoon of chili crisp on top for a spicy kick and maybe a sprinkle of fresh parsley if you’re feelin’ fancy.
  • Heat 2 tbsp butter + 1 tbsp olive oil in a large skillet over medium. Add in the onions and let them vibe for 15–20 minutes, stirring occasionally, until golden and jammy. If they start sticking, hit ‘em with a splash of water.
  • While your onions are caramelizing like sweet little angels, boil a pot of salted water and cook the pasta until al dente. Drain, but don’t forget to save some of that pasta water — it’s liquid gold.
  • When the onions are deeply golden, stir in your minced garlic and all the seasonings. Let it all bloom for a minute, then add the chili crisp and saute for a minute. Pour in your cream (or coconut milk). Let it simmer and get cozy for a few minutes then add the grated Parmesan cheese.
  • Add your pasta to the sauce and toss to coat. Use that reserved pasta water to loosen things up if it’s too thick — you’re going for silky, not sticky.
  • Serve hot with an extra spoon of chili crisp on top for a spicy kick and maybe a sprinkle of fresh parsley if you’re feelin’ fancy.