Fabri's Onion Cream Pasta
An elegant pasta made by maximizing the savory depth of onions using the French cartouche technique with parchment paper, then finished with cheese, lemon, and crispy breadcrumbs.
Ingredients needed 2 servings
Recipe
Cooking tips
- Using the cartouche method—pressing parchment directly onto the onions instead of a lid—allows excess steam to escape while retaining moisture, preventing burning and ensuring even caramelization.
- Caramelizing onions takes time, so make a large batch of the sauce, portion it, and freeze for up to 3–4 months for quick use.
- If authentic Parmigiano Reggiano is unavailable, store-bought grated Parmesan works just as well.
- The crispy breadcrumbs and subtle lemon aroma at the end balance the deep, heavy sweetness of the onions, making the dish clean and sophisticated.
Recommended for
- For those who want to turn an abundance of leftover onions into a restaurant-quality dish.
- For those who want a healthy, deeply flavored cream pasta using only vegetables and cheese, without any cream or milk.
- For those who appreciate the delicate gourmet harmony of crunchy topping and the fresh scent of lemon zest.
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