Preparation Steps

• In a large non-stick skillet over medium-high heat, melt butter.
• Once melted, add onions and saute for 25-30 minutes. Stir occasionally until the onions are very tender and caramel color.
• Season with salt and pepper.
• Transfer the onions to a plate.
• In the same skillet over medium-high heat, melt the butter. Constantly stir and scrape the pan as you go.
• As soon as the butter turns chestnut brown and smells nutty, remove the pan from the heat, and set aside to cool slightly.
• Bring a large pot of salted water to a boil. Add pasta and cook until al dente (about 8-10 minutes). Reserve 0.5 cup of pasta water and drain the rest.
• Add the caramelized onions, browned butter, and 0.5 cup of pasta water to the bowl of a high-powered food processor (or high-powered blender). Blend until well combined.
• To the original skillet over medium heat, add the blended onion mixture, heavy cream, and parmesan. Cook until the cheese is melted and the sauce is heated through.
• Add the cooked pasta to the skillet and toss until the noodles are evenly coated with the creamy sauce. If the sauce appears too thick, add a bit more of the reserved pasta water to reach your desired consistency.
• Serve hot, garnished with additional grated parmesan cheese and parsley.