Balsamic Onion Tagliatelle

Difficulty Level: Easy

Cook Time: 1 hour

Serving Size: 2-4 servings

INGREDIENTS:

• 1/2 lb. tagliatelle

• 4 tbsp. butter

• 14 oz. red pearl onions peeled and sliced (or 2-3 medium-sized onions)

• 4 garlic cloves, minced

• 1 tsp. thyme leaves

• 1/4 tsp. crushed red chili flakes

• Salt to taste

• 1/4 cup white wine

• 1-2 tbsp. aged balsamic

• 1/2 cup Parmigiano Reggiano, grated

• Pasta water as needed

Garlic Panko Breadcrumbs:

• 1/2 cup plain panko breadcrumbs

• 2 tbsp. extra virgin olive oil

• 1 garlic clove, minced

• 1/4 tsp. salt

Directions:

Garlic Panko Breadcrumbs:

1. In a large sauté pan over low heat, add the olive oil and sauté the minced garlic for 1-2 minutes, until fragrant.

2. Stir in the panko breadcrumbs along with the salt and toast in the pan.

   
   

Balsamic Onion Tagliatelle:

1. Add the butter to a large sauté pan over medium-low heat along with the sliced onions. Sauté over medium-low heat until the onions are caramelized. This may take about 30-40 minutes.

2. While the onions are caramelizing, bring a large pot of water to a boil. Add plenty of salt. Cook the pasta until al dente. Reserve 1 cup of pasta water.

3. Once the onions are dark golden brown in color, add the minced garlic, thyme and salt to taste. Sauté for 1-2 minutes then add the white wine to deglaze.

4. Simmer for 1-2 minutes until the wine is absorbed and then add the aged balsamic.

5. Strain the pasta and add to the sauté pan along with 1/2 cup of pasta water. Toss until the pasta is fully coated in the sauce.

6. Remove from heat and stir in the Parmigiano. Add pasta water as needed, 1/4 cup at a time.

7. Plate and top with the garlic breadcrumbs, more Parmigiano and a drizzle of aged balsamic.