Serves 1
Directions
- 1Start by warming up your onions. Slice them and then add them to your pot with some oil and butter.
- 2Caramelize the onions by letting them get nice and brown on the bottom, then deglaze with a little bit of water. Repeat this process until the onions are nicely caramelized.
- 3Add your pancetta and let it get nice and crispy.
- 4Add your garlic to the pot.
- 5Mix everything together.
- 6Deglaze with a touch of white wine, salt, a little bit of thyme, and fresh rosemary.
- 7Add in your dry pasta and your beef broth.
- 8Once the pasta is almost cooked, add your heavy cream and parmesan.
- 9Add a nice top layer of fresh gruyere.
Ingredients
- 3 large yellow onions
- 2 tbsp butter
- 1 tbsp vegetable oil
- 8 oz pancetta
- 2 garlic cloves
- 2 tbsp white wine
- 1 tsp salt
- 0.5 tsp thyme
- 0.5 tsp fresh rosemary
- 8 oz pasta
- 3 cups beef broth
- 1 cup heavy cream
- 1 cup fresh parmigiano regianno
- 0.5 cup fresh gruyère
Equipment
pot
Tips
- Caramelize onions by letting them brown and deglazing with water until they are nice and caramelized.
- One commenter mentioned that it took them about 30 minutes to caramelize the onions and they pureed them for flavor over pieces.
- One commenter suggested cooking the pasta separately and then incorporating it into the sauce if using orecchiette pasta, as it took a long time to cook thoroughly in the pot.
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