Difficulty Level: Easy
Cook Time: 1 hour
Serving Size: 2-4 servings
INGREDIENTS:
1/2 lb. tagliatelle
4 tbsp. butter
8 oz. white pearl onions peeled and sliced
8 oz. red pearl onions, peeled and sliced
2 garlic cloves, minced
Salt to taste
1 tsp. thyme leaves
1-2 tbsp. aged balsamic
1/2 cup Parmigiano Reggiano, grated
Pasta water as needed
Directions:
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.
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.
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 aged balsamic..
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.
Remove from heat and stir in the Parmigiano. Add pasta water as needed, 1/4 cup at a time.
Plate and top with more Parmigiano and a drizzle of aged balsamic.
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