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Brown Butter Pasta With Caramelised Onions

Brown Butter Pasta with Caramelised Onions with a fork in the pasta in a beige bowl

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Blending the caramelised onions with the brown butter results in a smooth glossy sauce which coats each strand of pasta. So so good.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 2 large onions, finely sliced
  • generous pinch of Maldon salt 
  • 100g butter
  • 200g pasta (I love linguine or spaghetti with this but also v good with rigatoni)
  • 2 egg yolks
  • 60g Parmesan
  • juice of 1/2 lemon
  • Salt and pepper to taste

Instructions

  1. Start by softening the onions in a little olive oil. Season generously with Maldon salt and cook on a low heat until they are lovely and caramelised. Low and slow is the key and it will take about 20 mins so be patient - I promise it’s worth it!
  2. Meanwhile brown the butter in a pan on a medium heat. It will go from melted, to very loud and bubbly and then quiet and foamy. Keep stirring until it turns a light amber colour and smells of roasting chestnuts. Brown butter is lovely, burnt butter not so much - so don’t let it burn and pour it into a heatproof bowl once golden to stop the cooking process.
  3. Cook the pasta in salted boiling water
  4. In a bowl mix together the egg yolks, Parmesan and lemon juice and then season well with black pepper. Add a little of the hot pasta cooking water to this mixture to temper it. Stir well.
  5. Add the brown butter, caramelised onions and a splash of pasta cooking water to a blender and blitz until lovely and creamy.
  6. Tip the sauce into the cooked pasta. Add the egg mixture. Stir and toss through adding a little more pasta water to loosen if needed. Taste. Adjust seasoning as needed and top with more parmesan. Enjoy!

Equipment