Easy cacio e pepe onions (Print Version)
# Ingredients:
→ Caramelized Onions
01 -
2 tablespoons unsalted butter
02 -
2 brown or yellow onions, peeled and sliced into 6 mm half circles
03 -
2 teaspoons balsamic glaze
04 -
Sea salt, to taste
→ Pasta and Sauce
05 -
300 grams fresh pasta or 200 grams dried pasta
06 -
80 grams unsalted butter
07 -
2 teaspoons freshly cracked black pepper, plus extra as desired
08 -
120 millilitres reserved pasta water
09 -
70 grams Parmigiano Reggiano, finely grated
# Instructions:
01 -
Trim both ends of the onions, halve lengthwise, peel, and slice into 6 mm half circles.
02 -
Melt 2 tablespoons butter in a heavy skillet over medium-high heat. Add onions and cook for 10 minutes, stirring regularly, until softened. Season generously with sea salt. Reduce heat to low and continue to cook for 30 minutes, stirring every few minutes, until deeply golden and tender. Stir in balsamic glaze and cook an additional 5 minutes. Set onions aside.
03 -
Bring a large pot of well-salted water to a rolling boil. For fresh pasta, cook when sauce is nearly ready; for dried pasta, adjust timing to finish as the sauce is prepared.
04 -
Melt 80 grams butter in a large skillet over medium-high heat. Add cracked black pepper and cook for 1 minute, allowing the flavours to infuse. Lower heat to maintain a gentle sizzle.
05 -
Pour in 120 millilitres reserved pasta water. Whisk vigorously to emulsify butter and water, swirling the pan until a glossy, slightly thickened emulsion forms, 1–2 minutes.
06 -
Add cooked and drained pasta to the sauce. Toss and coat well, letting it simmer softly for about 1 minute.
07 -
Spread pasta evenly in the pan and sprinkle grated Parmigiano Reggiano evenly on top. Allow cheese to melt gently undisturbed for 1 minute over low heat.
08 -
Using tongs, vigorously toss the pasta until a smooth, silky sauce coats each strand.
09 -
Gently fold the caramelized onions into the pasta and serve immediately.
# Notes:
01 -
Maintaining a low temperature during caramelization ensures sweet, deeply flavoured onions without burning.
02 -
Use freshly cracked black pepper for a brighter, more aromatic spice profile.