-
1. Peel the yellow onions, slice them in half through the root, then cut into thin half-moons.
3 piece yellow onions
-
2. Heat the olive oil and half of the butter in a large wide skillet over medium heat until melted and shimmering.
2 tbsp unsalted butter,
2 tbsp olive oil
-
3. Add the sliced onions and a pinch of salt, toss to coat, then cook over medium heat, stirring every few minutes, until they soften and begin to turn golden, about 15 minutes.
3 piece yellow onions,
1.5 tsp salt
-
4. Reduce heat to medium-low and continue cooking the onions, stirring occasionally and scraping any browned bits from the pan, until deep golden and jammy, 15 to 20 minutes more. If the pan looks dry or onions start to scorch, add a splash of water and stir.
3 piece yellow onions
-
5. Finely chop the garlic cloves and mince the fresh chives; set the chives aside for serving.
4 clove garlic cloves,
0.2 cup fresh chives
-
6. Push the caramelized onions to the edges of the skillet, add the remaining butter to the center, then add the chopped garlic and red pepper flakes. Cook, stirring, until fragrant, about 1 minute.
4 tbsp unsalted butter,
4 clove garlic cloves,
0.2 tsp red pepper flakes
-
7. Pour in the dry white wine, increase heat to medium, and simmer, scraping the bottom of the pan, until reduced by about half and no longer smells strongly alcoholic, 3 to 5 minutes.
0.8 cup dry white wine
-
8. Stir in the heavy cream, lemon zest, black pepper, and another pinch of salt. Simmer gently for 3 to 4 minutes until slightly thickened, then turn heat to low to keep warm.
0.5 cup heavy cream,
1 tsp lemon zest,
1.5 tsp salt,
0.8 tsp black pepper
-
9. Bring a large pot of well-salted water to a boil, then add the tagliatelle and cook until just al dente according to package directions.
12 oz tagliatelle,
1.5 tsp salt
-
10. Just before draining, scoop out the pasta cooking water into a heatproof cup, then drain the tagliatelle.
12 oz tagliatelle,
1 cup pasta cooking water
-
11. Add the drained tagliatelle to the skillet with the onion cream sauce and toss over low heat until well coated.
12 oz tagliatelle,
3 piece yellow onions
-
12. Sprinkle in the grated Parmesan cheese and toss, adding splashes of the reserved pasta cooking water as needed until the sauce becomes glossy and clings to the pasta. Taste and adjust seasoning with additional salt and black pepper.
0.8 cup Parmesan cheese, finely grated,
1.5 tsp salt,
0.8 tsp black pepper,
1 cup pasta cooking water
-
13. Transfer the sauced tagliatelle to warm plates or a shallow serving bowl.
-
14. Tear the burrata into large pieces and arrange over the hot pasta so it softens slightly.
8 oz burrata
-
15. Shower the pasta with the minced chives and an extra grind of black pepper, then serve immediately so the contrast of warm pasta and cool, creamy burrata is preserved.
0.2 cup fresh chives,
0.8 tsp black pepper
By james