I decided that it will be my new goal to try a new recipe at least once a week. So far, I’ve been doing a good job. I’m so dedicated that I even cooked when I was sick (good thing I was just cooking for myself). Since I didn’t feel like cooking anything too hard or fancy, I found the perfect recipe that included ingredients I already had at home. This recipe for Martha Stewart’s pappardelle with carmelized onions and parmesan is super easy and quick. While I thought it was good, I think I need more ingredients in my pasta than just onions.. maybe next time, I’ll throw in some mushrooms.
Prep Time 15 minutes
Total Time 40 minutes
1 tablespoon olive oil
2 medium onions, halved and thinly sliced
1/2 teaspoon dried thyme
Coarse salt and ground pepper
1 package (8.8 ounces) pappardelle pasta or 8 ounces fettuccine
2 tablespoons butter
2 ounces Parmesan, shaved with a vegetable peeler
1. In a large skillet, heat oil over medium. Add onions and thyme; season with salt and pepper. Cover, and cook, without stirring, until onions have released their liquid, about 5 minutes. Uncover, and cook, stirring occasionally, until deep golden brown, 25 to 30 minutes more. When bottom of skillet darkens, add a few tablespoons water, and scrape up browned bits with a wooden spoon (you may need to do this 2 or 3 times).
2. Meanwhile, bring a large pot of salted water to a boil. When onions have about 10 minutes left to cook, add pasta to water in pot, and cook until al dente. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
3. Add onions and butter to pasta in pot; season with salt and pepper, and toss to combine. Gradually add enough pasta water to create a thin sauce that coats pasta. Serve pasta topped with Parmesan.