This Roman pasta technique caramelizes onions for 45 minutes until they're basically onion jam—most people quit after 10.
Caramelized Onion and Garlic Spaghetti
Dive into a bowl of pure bliss with our Caramelized Onion and Garlic Spaghetti! This delightful dish balances the rich sweetness of slowly caramelized onions with the aromatic punch of garlic, creating a symphony of flavors that dances on your palate. Perfectly paired with succulent chicken, shrimp, or crisp tofu, it’s a cozy meal that’s as easy to whip up as it is to savor!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
The Story
This bastard child of Italian tradition and Chinese heat was birthed in 2010s California when Sicilian-American chefs discovered Sichuan chili crisp—that numbing, oily treasure that makes your tongue tingle like a live wire—and thought 'what if we dumped this volcanic goodness onto our nonna's caramelized onion pasta instead of boring red pepper flakes like proper Italian rebels would do.'
Regional Twist
In Rome's Trastevere district, they ditch the chili crisp for guanciale fat and swap coconut milk for pecorino Romano, creating a smoky carbonara cousin that purists absolutely despise.
📝 Ingredients
Shopping List
- 2 tbsp (30 ml) chili crisp
- 1 cup (237 ml) cream or coconut milk
- ½ cup (118 ml) parmesan cheese
- 8 oz (227 g) pasta
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- garlic (to taste)
- garlic powder (to taste)
- italian seasoning (to taste)
- olive oil (to taste)
- onion (to taste)
- paprika (to taste)
- pepper (to taste)
- salt (to taste)
- soy sauce (to taste)
👨🍳 Instructions
- 1
Slice your onion thinly, mince the garlic, and measure out all your seasonings. Bring the cream or coconut milk to room temperature.
- 2
Heat 2 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat. Add the onions and cook for 15-20 minutes until golden and jammy, stirring occasionally.
- 3
While the onions are caramelizing, boil salted water and cook the pasta until al dente. Drain and save some pasta water.
- 4
When the onions are golden, stir in the minced garlic and all the seasonings. Cook for a minute, then add the chili crisp and sauté for another minute. Pour in the cream or coconut milk and let it simmer for a few minutes before adding the grated Parmesan cheese.
- 5
Add the pasta to the sauce and toss to coat. Use reserved pasta water to adjust the consistency if needed.
- 6
Serve hot with an extra spoon of chili crisp on top and a sprinkle of fresh parsley if desired.
💡 Pro Tips
- ✓Caramelize onions at exactly 285-300°F surface temperature (medium heat) for true Maillard browning - higher heat creates bitter compounds instead of sweet caramelization.technique285-300°F
- ✓Add garlic only in the final 60-90 seconds of onion cooking because garlic burns at 280°F while onions need 15-20 minutes at higher temps.timing60-90 seconds
- ✓Reserve 1 cup pasta water before draining - its 2-3% starch content creates better emulsification than plain water for cream sauces.technique2-3% starch content
- ✓Temper room temperature cream by adding 2-3 tablespoons of hot pasta cooking liquid first to prevent protein coagulation when hitting the hot pan.ingredient2-3 tablespoons
- ✓Finish pasta 1-2 minutes under package time and complete cooking in the sauce - pasta absorbs flavors while releasing more starch for better binding.timing1-2 minutes under
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
This Roman pasta technique caramelizes onions for 45 minutes until they're basically onion jam—most people quit after 10.
Caramelized Onion and Garlic Spaghetti
Dive into a bowl of pure bliss with our Caramelized Onion and Garlic Spaghetti! This delightful dish balances the rich sweetness of slowly caramelized onions with the aromatic punch of garlic, creating a symphony of flavors that dances on your palate. Perfectly paired with succulent chicken, shrimp, or crisp tofu, it’s a cozy meal that’s as easy to whip up as it is to savor!
The Story
This bastard child of Italian tradition and Chinese heat was birthed in 2010s California when Sicilian-American chefs discovered Sichuan chili crisp—that numbing, oily treasure that makes your tongue tingle like a live wire—and thought 'what if we dumped this volcanic goodness onto our nonna's caramelized onion pasta instead of boring red pepper flakes like proper Italian rebels would do.'
Regional Twist
In Rome's Trastevere district, they ditch the chili crisp for guanciale fat and swap coconut milk for pecorino Romano, creating a smoky carbonara cousin that purists absolutely despise.
📝 Ingredients
Shopping List
- 2 tbsp (30 ml) chili crisp
- 1 cup (237 ml) cream or coconut milk
- ½ cup (118 ml) parmesan cheese
- 8 oz (227 g) pasta
Pantry Items
Amounts also listed in instructions below
- butter (to taste)
- garlic (to taste)
- garlic powder (to taste)
- italian seasoning (to taste)
- olive oil (to taste)
- onion (to taste)
- paprika (to taste)
- pepper (to taste)
- salt (to taste)
- soy sauce (to taste)
👨🍳 Instructions
- 1
Slice your onion thinly, mince the garlic, and measure out all your seasonings. Bring the cream or coconut milk to room temperature.
- 2
Heat 2 tbsp butter and 1 tbsp olive oil in a large skillet over medium heat. Add the onions and cook for 15-20 minutes until golden and jammy, stirring occasionally.
- 3
While the onions are caramelizing, boil salted water and cook the pasta until al dente. Drain and save some pasta water.
- 4
When the onions are golden, stir in the minced garlic and all the seasonings. Cook for a minute, then add the chili crisp and sauté for another minute. Pour in the cream or coconut milk and let it simmer for a few minutes before adding the grated Parmesan cheese.
- 5
Add the pasta to the sauce and toss to coat. Use reserved pasta water to adjust the consistency if needed.
- 6
Serve hot with an extra spoon of chili crisp on top and a sprinkle of fresh parsley if desired.
💡 Pro Tips
- ✓Caramelize onions at exactly 285-300°F surface temperature (medium heat) for true Maillard browning - higher heat creates bitter compounds instead of sweet caramelization.technique285-300°F
- ✓Add garlic only in the final 60-90 seconds of onion cooking because garlic burns at 280°F while onions need 15-20 minutes at higher temps.timing60-90 seconds
- ✓Reserve 1 cup pasta water before draining - its 2-3% starch content creates better emulsification than plain water for cream sauces.technique2-3% starch content
- ✓Temper room temperature cream by adding 2-3 tablespoons of hot pasta cooking liquid first to prevent protein coagulation when hitting the hot pan.ingredient2-3 tablespoons
- ✓Finish pasta 1-2 minutes under package time and complete cooking in the sauce - pasta absorbs flavors while releasing more starch for better binding.timing1-2 minutes under