Creamy onion spaghetti
Spain on a Fork · ♥ 3.6K likes · 52.5K views · 7 min video
Read about ribbons and strands in the BrightCulinary Book
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Ingredients
Method
Techniques
- water
- sea salt
Fill a stock pot a little over halfway with water, season generously with sea salt and heat on high.
Salting the pasta water
- 45 ml extra virgin olive oil
Heat a large fry pan over medium heat with the olive oil.
Add the sliced onions to the hot pan and mix to coat in the oil, stirring every one to two minutes so they saute evenly.
- 225 g spaghetti
When the water boils, add the spaghetti and stir every two to three minutes so it does not stick.
After sauteing the onions 8 to 10 minutes, until lightly sauteed and translucent, add the chopped garlic and mix continuously about 30 seconds until fragrant.
Garlic, flour and dried herbs
- 9 g all-purpose flour
Add the flour and mix continuously for 2 minutes to cook off the raw flavour.
- 1 g dried oregano
- ½ g dried thyme
- ¼ tsp crushed red pepper
Add the oregano, thyme and crushed red pepper and mix quickly.
- 180 ml vegetable broth
- 180 ml milk
Add the vegetable broth and the room temperature milk and mix gently.
- sea salt
- freshly cracked black pepper
Season with sea salt and a generous amount of black pepper, mix and lower to low heat.
When the spaghetti is just al dente, transfer it straight from the pot into the pan with the cream sauce; a little of the starchy pasta water going in is fine.
Finishing with pasta, cheese and lemon
- 30 g grated cheese
- 10 ml fresh lemon juice
Turn off the heat, then add the grated cheese and the lemon juice and mix; adding the cheese while the heat is on separates the fats and loses the creamy texture.
- grated cheese
- chopped chives
Transfer to a serving dish and top with more grated cheese and chopped chives.
Serving and tasting