Caramelised Onion Garlic Butter Pasta

By Chef Jack Ovens · 45 min

Ingredients

Instructions

1. Heat a large skillet over medium heat and add the butter and olive oil. Add the sliced onion with a pinch of salt and cook 15–20 minutes, stirring now and then, until golden and jammy. If they start to stick, deglaze with a splash of water, stock or wine.
2. Add the minced garlic and cook 30–60 seconds until fragrant. Stir in the smoked paprika, garlic powder and dried Italian herbs and cook one more minute.
3. Deglaze with the white wine (or stock) and reduce by about half.
4. Pour in the cream, then add the chilli crisp oil and soy sauce. Simmer gently 3–4 minutes until slightly thickened.
5. Meanwhile, cook the pasta in salted water until al dente. Reserve 1 cup of pasta water, then drain.
6. Add the pasta to the sauce with the Parmesan and some of the parsley. Toss until coated, loosening with splashes of pasta water if needed.
7. Season to taste and serve topped with more Parmesan, the remaining parsley and extra chilli crisp oil if desired.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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