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wooden tongs twirling caramelized onion pasta in a deep skillet.
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Creamy Caramelized Onion Pasta

This is the creamiest, most delicious pasta, absolutely packed with flavor. It’s seriously one of the best, if not THE best, pastas I’ve ever made.
Course Main Course
Cuisine Italian
Diet
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 565kcal
Author Farah Abumaizar

Equipment

  • Large pot
  • Colander
  • Large deep skillet
  • Wooden spoon
  • Tongs
  • Cheese grater

Ingredients

  • 8 oz spaghetti or linguine 250 g, about ½ pack
  • 2 tablespoon olive oil
  • 2 tablespoon unsalted butter
  • 2 yellow onions, thinly sliced
  • 5 garlic cloves, crushed
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried red chili flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoon tomato paste
  • 1 cup reserved pasta water
  • 3/4 cup heavy whipping cream 180 ml
  • 1/2 cup freshly grated Parmesan cheese plus extra for serving
  • fresh parsley, chopped optional, for garnish

Instructions

  • Cook the pasta until al dente according to package instructions. Reserve 1 cup of pasta water before draining.
  • Add the olive oil and butter to a large deep skillet over medium heat. Once the butter melts, add the sliced onions and cook for 15-20 minutes, stirring frequently, until caramelized and golden. If they start to dry out, add a splash of water.
  • Add the garlic and sauté for a minute, then add the tomato paste, paprika, garlic powder, basil, oregano, chili flakes, salt and pepper, and stir for a minute.
  • Add ½ cup of the pasta water and the cream, and simmer for 2-3 minutes. Add more pasta water a splash at a time if needed to thin out the sauce.
  • Stir in the Parmesan cheese, then add the drained pasta and toss to coat. Garnish with parsley and extra Parmesan cheese if desired!

Video

Notes

Ingredient Notes
  • Any long pasta works here, like spaghetti or linguine.
  • Use freshly grated Parmesan for the smoothest sauce.
  • Adjust the chili flakes to taste, or skip them for kids.
Recipe Tips
  • Don't rush the onions. Keep the heat at medium, stir often, and add a splash of water if they stick.
  • Start with ½ cup of pasta water and add more as needed.
  • Scrape up the browned bits from the bottom of the pan when you add the liquid.
Storing Leftovers
  • Store in an airtight container in the fridge for up to 3 days. Reheat over low heat with a splash of water or milk.
  • Freezing isn't recommended, since cream sauces can separate once thawed.
  • To get ahead, caramelize the onions up to 3 days in advance and keep them in the fridge.

Nutrition

Calories: 565kcal | Carbohydrates: 54g | Protein: 14g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 885mg | Potassium: 391mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1140IU | Vitamin C: 9mg | Calcium: 181mg | Iron: 2mg