Pasta with Caramelized Spring Onions | Taste of Italy
(0)
25 min
Quick
Sezamo
O rețetă clasică și rapidă din bucătăria italiană, unde dulceața cepei verzi caramelizate în ulei de măsline și unt se îmbină desăvârșit cu spaghetele al dente și parmezanul fin.
Preparation method
Preparation
Wash the spring onions thoroughly and trim the outer layer if necessary. Slice the white and pale green parts into thin rounds, and cut the green tops into segments of about 2-3 cm. Peel the garlic cloves and thinly slice them.
Bring a large pot of 3-4 liters of water to a boil. When the water comes to a rolling boil, add the sea salt and cook the spaghetti according to package instructions until al dente (about 8-9 minutes). Reserve a cup of pasta cooking water before draining.
Cooking and sauce
In a spacious skillet, heat the extra virgin olive oil together with the butter over medium-low heat. Add the sliced garlic and chili flakes, letting them release their aroma for 1 minute without browning too much.
Chef's tip
The pasta cooking water is full of starch and is the secret to achieving a creamy sauce that binds the butter, oil, and Parmesan without the need for cream.
Cook the spring onions over gentle heat – slow caramelization will bring out their natural sweetness without burning them.
15 min
Under an hour
