Serves 4
Total Time 55 Minutes
1 tablespoon DeCarlo Il Classico Novello Extra Virgin Olive Oil
2 medium onions, halved and thinly sliced
1/2 teaspoon dried thyme
Trapani Sea Salt and ground black Tellicherry Peppercorns
1 lb. Spinosi Egg Pappardelle
2 tablespoons butter
2 ounces Parmigiano-Reggiano, shaved with a vegetable peeler
In a large skillet, heat the DeCarlo Novello Olive Oil over medium heat. Add onions and thyme; season with Trapani Sea Salt and Tellicherry Pepper. Cover, and cook, without stirring, until onions have released their liquid, about 5 minutes. Uncover, and cook, stirring occasionally, until deep golden brown, 25 to 30 minutes more. When bottom of skillet darkens, add a few tablespoons water, and scrape up browned bits with a wooden spoon (you may need to do this 2 or 3 times).
Meanwhile, bring a large pot of salted water to a boil. When onions are almost ready, cook the Spinosi Pappardelle according to package directions. Reserve 1/2 cup pasta water; drain pasta, and return to pot.
Add onions and butter to pasta to the pot; season with Trapani Sea Salt and Tellicherry Pepper while tossing. Gradually add enough pasta water to create a thin sauce. Serve pasta with Parmigiano-Reggiano.
Recipe adapted from and photo courtesy of www.marthastewart.com
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