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Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water, then drain the pasta and set aside.

While the pasta cooks, heat 1 tablespoon of oil in a large pan or skillet over medium heat. Add the 3 tablespoons of butter and melt until it browns and smells nutty, about 2-3 minutes. Be careful not to burn it.

Add the sliced onion to the pan with the brown butter. Reduce the heat to medium-low and caramelize the onions, stirring occasionally, until they are deeply golden and tender, about 20-30 minutes.

Once the onions are caramelized, add the roasted garlic, 1/2 teaspoon each of salt, pepper, paprika, Italian seasoning, and 1 to 2 tablespoons of chili oil (to taste). Mix well with a spatula to combine all the ingredients.

Stir in the 1 cup of heavy cream and 1/2 cup of grated Parmesan cheese. Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until it thickens slightly.

Add the cooked pasta to the pan with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with more grated Parmesan cheese and a drizzle of extra chili oil, if desired.


Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of the pasta water, then drain the pasta and set aside.

While the pasta cooks, heat 1 tablespoon of oil in a large pan or skillet over medium heat. Add the 3 tablespoons of butter and melt until it browns and smells nutty, about 2-3 minutes. Be careful not to burn it.

Add the sliced onion to the pan with the brown butter. Reduce the heat to medium-low and caramelize the onions, stirring occasionally, until they are deeply golden and tender, about 20-30 minutes.

Once the onions are caramelized, add the roasted garlic, 1/2 teaspoon each of salt, pepper, paprika, Italian seasoning, and 1 to 2 tablespoons of chili oil (to taste). Mix well with a spatula to combine all the ingredients.

Stir in the 1 cup of heavy cream and 1/2 cup of grated Parmesan cheese. Bring the sauce to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until it thickens slightly.

Add the cooked pasta to the pan with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a tablespoon or two of the reserved pasta water until it reaches your desired consistency.

Serve immediately, garnished with more grated Parmesan cheese and a drizzle of extra chili oil, if desired.
