Caramelized Onion and Garlic Spaghetti
Ingredients
Ingredients
onion (thinly sliced)
1 piece
garlic (minced)
4 clove
chili crisp
2 tbsp
cream (room temperature)
240 ml
soy sauce
1 tbsp
parmesan cheese (grated)
50 g
pasta
225 g
butter
28 g
olive oil
15 ml
paprika
1 tsp
garlic powder
1 tsp
salt
1 tsp
black pepper
1 tsp
italian seasoning
1 tsp
Instructions
Prep ingredients
Slice the onion thinly, mince the garlic, measure out all seasonings, and bring cream or coconut milk to room temperature.
Caramelize onions
Heat butter and olive oil in a large skillet over medium heat. Add sliced onions and cook for 15–20 minutes, stirring occasionally, until deeply golden and jammy. Add a splash of water if they start sticking.
Cook pasta
While onions caramelize, bring a pot of salted water to a boil and cook pasta until al dente. Reserve some pasta water before draining.
Build the sauce
Add minced garlic and all seasonings to caramelized onions. Let bloom for 1 minute. Stir in chili crisp and cook another minute. Pour in cream and simmer for 3 minutes, then add grated Parmesan.
Combine pasta and sauce
Add drained pasta to the sauce and toss to coat evenly. Add reserved pasta water a little at a time if the sauce is too thick. Aim for silky, not sticky.
Serve
Serve hot with an extra spoon of chili crisp on top. Optionally garnish with fresh parsley.
Original recipe
Storage
Best enjoyed fresh. Sauce may thicken when stored; add a splash of water or milk when reheating.
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