Pasta Carbonara With Caramelized Onions Recipes

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CARAMELIZED ONION & GARLIC PASTA



Caramelized Onion & Garlic Pasta image

This full-flavored recipe is the result of my mom's love of pasta and our love of cooking together. With a bit of pepper heat and smoky bacon, the entree is excellent alone or paired with grilled chicken. -Lacy Jo Matheson, Sault Ste. Marie, Michigan

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 13

1/4 cup butter, cubed
2 large sweet onions, thinly sliced
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
8 garlic cloves, minced
2 cups grape tomatoes, halved
1/4 cup balsamic vinegar
1/4 cup olive oil, divided
1 package (16 ounces) uncooked angel hair pasta
9 bacon strips, cooked and crumbled
2/3 cup shredded Parmesan cheese
1/2 teaspoon coarsely ground pepper
Fresh basil leaves, optional

Steps:

  • In a large skillet over medium-high heat, melt butter. Add the onions, pepper flakes and salt; saute until onions are tender. Stir in garlic. Reduce heat to medium-low; cook, stirring occasionally, for 30-40 minutes or until onions are deep golden brown., Add the tomatoes, vinegar and 2 tablespoons oil to the skillet. Cook pasta according to package directions. Drain pasta; toss with onion mixture., Drizzle with remaining olive oil. Sprinkle with bacon, cheese, and pepper; heat through. Garnish with basil if desired.

Nutrition Facts : Calories 587 calories, Fat 25g fat (9g saturated fat), Cholesterol 39mg cholesterol, Sodium 496mg sodium, Carbohydrate 71g carbohydrate (12g sugars, Fiber 4g fiber), Protein 19g protein.

SWEET ONION CARBONARA



Sweet Onion Carbonara image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 13

2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
1 large or 2 small yellow onions, halved and thinly sliced
2 cloves garlic, minced
3/4 teaspoon kosher salt, plus more
3/4 cup shredded gruyere
2/3 cup whipping cream
1/2 cup freshly grated Parmesan
1/2 teaspoon grated lemon zest (1/2 lemon)
4 large eggs
1 pound mezzi rigatoni
Fresh coarsely ground black pepper
2 tablespoons chopped chives

Steps:

  • Heat the oil in a heavy large frying pan set over medium heat. Add the pancetta and saute until brown and crisp, about 8 minutes. Remove the pancetta from the pan and set aside to cool.
  • Add the onions to the pan and cook until golden brown and lightly caramelized, 10 minutes. Add the garlic and 1/2 teaspoon of the salt and cook 2 minutes more. Set aside to cool slightly. In a large bowl, whisk together the gruyere, cream, Parmesan, lemon zest, eggs and the remaining 1/4 teaspoon salt.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain, reserving 1 cup of the pasta water. Add the pasta back to the pan along with the onions, cream mixture, 1/4 cup of the reserved pasta water and the pancetta. Toss over low heat until the sauce is thick and coats the pasta, adding pasta water as needed, about 2 minutes (do not boil).
  • Season the pasta with lots of pepper. Transfer the pasta to a large, wide serving bowl. Sprinkle with chives and serve.

CARAMELIZED ONION PASTA



Caramelized Onion Pasta image

All you need for this tasty dinner is a bag of onions, garlic, some dried pasta, and cheese. Caramelizing sliced onions in a little butter and olive oil makes them become sweet and yielding, almost luscious. Pasta water and Parmesan do double duty, adding salt and depth while the creamy sauce forms.

Provided by Samantha Seneviratne

Categories     Pasta     Butter     Onion     Garlic     Parmesan     Cheese     Parsley     Kid-Friendly     Dinner     Small Plates

Yield 4 servings

Number Of Ingredients 10

2 Tbsp. extra-virgin olive oil
2 Tbsp. unsalted butter
2 lb. onions (about 3 large), thinly sliced
2 garlic cloves, thinly sliced
1/4 tsp. crushed red pepper flakes (optional)
1 1/2 tsp. kosher salt, plus more
12 oz. linguine or other long pasta
4 oz. Parmesan, finely grated (about 1 cup), divided, plus more for serving
½ cup parsley, finely chopped (optional), plus more for serving
Freshly ground black pepper

Steps:

  • Heat oil and butter in a large heavy pot or Dutch oven over medium until butter is melted. Add onions and garlic and cook, stirring occasionally, until very tender and deeply golden brown, about 30 minutes. (Stop before the onions become dry and shriveled.) Add red pepper flakes (if using) and 1 1/2 tsp. salt. Remove pot from heat.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Reserve 1 1/2 cups pasta cooking liquid.
  • Add pasta and 1 cup pasta cooking liquid to onion mixture and stir to combine. Add a small handful of cheese and stir until melted. Repeat with remaining cheese, adding more pasta cooking liquid as needed to create a glossy sauce that coats the pasta. Stir in parsley (if using).
  • Divide pasta among bowls. Top with Parmesan, parsley, and a few cranks of pepper.

PASTA CARBONARA WITH CARAMELIZED ONIONS



PASTA CARBONARA WITH CARAMELIZED ONIONS image

Categories     Pasta

Yield Serves 6 as a first course

Number Of Ingredients 11

1 lb. farfalle, orecchiette or penne
10 oz. mascarpone cheese - room temp.
2 large egg yolks - room temp
small pinch nutmeg
4 oz. pancetta
1 very large sweet onion
2/3 cup frozen peas - thawed
1 Tbsp. balsamic vinegar
1 tsp. sugar
salt & freshly ground pepper
freshly grated parmesan cheese

Steps:

  • Cut pancetta into 1/2 inch dice. Place in a large saute pan over medium heat and cook slowly about 5 - 10 minutes to release fat. Slice onion into thin wedges and add to pan with pancetta. Cover pan to sweat the onions gently for about 20 minutes, until they are very soft and tender. Add balsamic vinegar, sugar and a few grinds of pepper, lower heat and cook uncovered about 10 minutes, until onions are meltingly soft and well carmelized. Add peas and cook another minute or two. Cover pan and set aside to keep hot while cooking pasta. Place mascarpone, egg yolks and nutmeg into a large bowl, mix well. Cook pasta in a large amount of salted water until tender but firm. Drain pasta reserving 1/2 cup cooking water. Add pasta and pancetta mixture to the bowl with the mascarpone and mix well. The heat of the pasta will cook the egg yolks. If needed, add a bit of pasta cooking water. Toss in about 1/4 cup grated parmesan. Serve immediately. Pass more parmesan and freshly ground pepper at the table.

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