Caramelized Onion Pasta (Print-Friendly Version)

A creamy pasta dish featuring sweet caramelized onions and a touch of chili oil for depth.

# What You Need:

01 - 2 tablespoons extra-virgin olive oil
02 - 8 oz spaghetti
03 - 2 tablespoons unsalted butter
04 - 3 large yellow onions, thinly sliced
05 - 1-2 teaspoons chili oil
06 - 1/2 cup heavy cream
07 - 2 tablespoons fresh parsley, chopped
08 - 1/2 teaspoon garlic powder
09 - Salt and freshly ground black pepper to taste

# How to Make It:

01 - Heat olive oil and butter in a large skillet over low to medium heat. Add sliced onions and cook slowly for 20-30 minutes, stirring occasionally, until deep golden brown and aromatic.
02 - Stir in chili oil until well combined. Pour in heavy cream and add garlic powder, salt, and pepper. Simmer gently for 5 minutes to meld flavors.
03 - Cook spaghetti according to package directions until al dente. Drain and add to skillet with sauce along with some pasta water. Simmer together on medium-high heat for 2 minutes, stirring to combine.
04 - Remove from heat and sprinkle with fresh parsley. Add a pinch of salt, let cool for 2 minutes, then serve immediately.

# Important Notes:

01 - Take your time caramelizing the onions over low heat for maximum flavor development
02 - Adjust chili oil and garlic powder to suit your preferred heat and intensity levels
03 - Cook pasta just until al dente to maintain proper texture when combined with creamy sauce
04 - Store leftovers in refrigerator for up to 2-3 days in airtight container
05 - Reheat gently and add splash of cream or milk if sauce needs reviving