Pasta with a rich, creamy sauce that’s packed with sweet caramelised onions and crispy bacon!
I just LOVE onions when they are cooked low and slow until sweet and beautifully caramelised. And when you combine them with bacon and creamy pasta, something magical happens. This Caramelised Onion Pasta is the ultimate comfort food for when you need dinner in a hurry made from simple, low-cost pantry staples.
The dish is indulgent, yet surprisingly simple. It’s one of those recipes that tastes as if you’ve spent hours in the kitchen, when really it all comes together in just over 30 minutes. The sweet onions melt into the rich sauce and, when combined with the crispy bacon and other aromatic ingredients, it’s so full of flavour. When I made this for the first time, I wasn’t sure how the kids would go, but they absolutely loved it. My favourite way to enjoy this is with the four of us curled up on the lounge, with some garlic bread and a movie … plus a glass of wine for Mum and Dad!
This recipe pairs wonderfully with steamed greens (asparagus, zucchini/courgette, broccolini/tenderstem broccoli or green beans are my faves), or a green leafy salad. It’s the perfect family dinner for weeknights when you want something special but without having to go to a lot of effort.
Can I make this vegetarian?
Absolutely! Skip the bacon and use 90–180 g (1–2 cups) of sliced mushrooms instead (cook them in 1 tablespoon of olive oil for 3–4 minutes until softened). Be sure to also use vegetarian parmesan and veggie stock.
How do I avoid burning the onions?
Cook them low and slow, adding splashes of water as needed to deglaze the pan and steam the onions. This keeps them soft and caramelised without burning.
What can I serve with this pasta?
This dish pairs beautifully with a crisp green salad, a tomato and mozzarella salad, garlic bread, or steamed vegetables like asparagus, zucchini (courgette), broccolini (tenderstem broccoli) or green beans.
If you enjoyed Caramelised Onion Pasta, I think you’ll love:
Creamy Cajun Prawn (Shrimp) Pasta Recipe
Creamy Lemon Tortellini Recipe
Tuscan Chicken Pasta Recipe
Not Spicy, Not Vodka Pasta Recipe
Creamy Lemon Chicken Risoni (Orzo) Recipe
Caramelised Onion Pasta
Share PrintIngredients
- 400 g (14 oz) spaghetti
- 130 g (4½ oz) streaky bacon strips
- 125 ml (½ cup) water
- 2 tbsp unsalted butter
- 4 brown onions, finely sliced (a mandoline makes easy work here, see note 1)
- 2 tbsp freshly minced garlic
- 1 tbsp dried oregano or 1 tbsp finely chopped fresh oregano leaves
- 50 g (1¾ oz) semi-dried (sun-blushed) tomatoes, drained and finely chopped
- ½ teaspoon sea salt flakes
- ¼ tsp freshly cracked black pepper, plus extra to serve
- 250 ml (1 cup) chicken stock
- 500 ml (2 cups) thickened (whipping/heavy) cream
- 100 g (1 cup) freshly grated parmesan, plus extra to serve
Instructions
- Cook the pasta – Bring a large pot of salted water to the boil and cook the pasta according to the packet instructions, less 1 minute (the pasta will continue cooking in the sauce). Reserve 125 ml (½ cup) of the pasta cooking water (use a mug to ladle the water out prior to draining). Drain the pasta and, if preparing it earlier than the sauce, rinse the pasta in cold water to stop the cooking process (and to stop the pasta sticking together).
- Cook the bacon – Meanwhile, add the bacon to a large, deep, heavy-based frying pan over medium–high heat (no oil required). Cook, stirring, for 2–3 minutes until crispy. Remove from the pan. Use half of the reserved pasta cooking water to deglaze the pan and scrape up any sticky bits.
- Caramelise the onion – Reduce the heat to medium and add the butter and onion to the pan. Cook, stirring regularly, for 10–12 minutes until the onion is very caramelised and golden brown. Add more water as needed to help scrape up any sticky bits. The water will help to steam the onion and stop it burning.
- Finish making the sauce – Add the garlic, oregano, semi-dried tomatoes, salt and pepper. Cook, stirring, for 1 minute.
- Add the chicken stock and cook, stirring, for 1–2 minutes until it has reduced by half.
- Add the thickened cream. Simmer for 3–4 minutes until thickened (the sauce will continue to thicken as it cools).
- Stir the cooked bacon and parmesan through the sauce.
- Add the pasta to the sauce – Add the cooked pasta to the pan and cook, tossing with tongs for 1 minute, until the pasta is warmed through. Add the reserved pasta water, 1 tablespoon at a time, until you have a loosened, glossy sauce. Note that the sauce will thicken and absorb into the pasta as it sits.
- Serve – Top with the extra parmesan and extra black pepper and serve.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
