Caramelised Onion Pasta
Servings: 4
Calories: 1220kcal
Caramelised Onion Pasta combines sweet onion and crispy bacon in a luscious, creamy sauce with bursts of tangy-sweet semi-dried (sun-blushed) tomatoes. This is comfort food at its best, perfect for busy weeknights or a cosy dinner in.
Ingredients
- 400 g spaghetti
- 130 g streaky bacon strips
- 125 ml 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 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 chicken stock
- 500 ml thickened (whipping/heavy) cream
- 100 g 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.
Notes
Note 1 – When I’m using a mandoline I wear cut-resistant gloves to protect my fingers.
Make ahead
To make this an extra speedy meal, cut the onions up to 24 hours prior to use and refrigerate in an airtight container. Alternatively, cook the onions as per the recipe so they are caramelised and golden, then refrigerate for up to 48 hours in an airtight container prior to using as per the recipe.Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a pan with a splash of water to loosen the sauce. For best results, reheat in the microwave (it keeps everything juicy). Not suitable to freeze.Nutrition Facts
Caramelised Onion Pasta
Amount per Serving
Calories
1220
% Daily Value*
Fat
76
g
117
%
Saturated Fat
43
g
269
%
Trans Fat
0.4
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
21
g
Cholesterol
208
mg
69
%
Sodium
1100
mg
48
%
Potassium
1158
mg
33
%
Carbohydrates
104
g
35
%
Fiber
8
g
33
%
Sugar
17
g
19
%
Protein
33
g
66
%
Vitamin A
2457
IU
49
%
Vitamin C
16
mg
19
%
Calcium
409
mg
41
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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