This recipe was inspired by Martha Stewart’s Everyday Food Magazine December 2008 issue…
This issue had a section that highlighted pantry staples and how they can shine and help you in many quick weekday dishes. This recipe highlighted onions and I already has a batch of caramelized onions in the fridge from making my French Onion dip, so I decided to give this recipe a try.
I switched things a bit to accommodate what I had in MY pantry at the time, so this is my very own version of…
CARMELIZED ONION FETTUCCINI
¼ pack of whole-grain fettuccini 2 tbs of butter 1/3 cup of Pecorino Romano cheese Half of this caramelized onion recipe Salt and Pepper to taste, optional
- Boil pasta according to package directions in a big pot with boiling salted water.
- When pasta is done, drain the pasta while reserving 1 cup of the water used to boil. Return the pasta to the pot, add the butter and caramelized onions. Mix well to combine and to warm up the onions if they were refrigerated.
- Add some of the pasta water to loosen the mix and create a “sauce”. Add half of the cheese and continue combining it all. Continue adding pasta water until the sauce reaches your desired consistency… mine is that all the pasta is lightly coated with a medium thickness sauce. Add some additional salt or pepper according to your taste… you might not even need to add anything else.
- Plate and sprinkle the remaining cheese onto your plated pasta.
If you do the onions ahead of time, this recipe will take you about the time it takes to boil the pasta… if you make the onions for this dish in particular, it should be ready in approximately 40 minutes according to Everyday Food.
Make a large batch of the onions and see how many recipes you can incorporate them in… I can give you some others besides this one already: