Raymon Kim's Onion Cream Pasta

Name: Raymon Kim's Onion Cream Pasta
Cook time: 20 min
Total time: 20 min
Yield: 1 servings
Cuisine: Korean
Ingredients: Pasta 1 serving (100g); Onion 1 large; Garlic 5 cloves; Heavy cream 1/2 cup (100ml); Paprika powder 1 teaspoon; White wine 1 tablespoon; Cheese powder 2 tablespoons; Cooking oil as needed; Salt a pinch; Pepper a pinch

A smooth cream pasta enriched with sweet, long-simmered onions, a hint of spicy paprika powder to balance richness, and a deep cheesy finish.

20 min Difficulty Easy Noodles & bunsik

Main ingredients

PastaOnionHeavy creamGarlicPaprika powderCheese

Ingredients needed 1 servings

Pasta 1 serving (100g)
Onion 1 large
Garlic 5 cloves

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Heavy cream 1/2 cup (100ml)

Paprika powder 1 teaspoon

White wine 1 tablespoon

Cheese powder 2 tablespoons

Cooking oil as needed

Salt a pinch

Pepper a pinch

Recipe

Slice the onion thinly along the grain, and crush the garlic roughly with the side of a knife, then finely chop with a kitchen knife.
Bring water to a boil in a pot, add salt, and start cooking the pasta until al dente.
Heat oil in a pan, add the sliced onion, and cook over medium heat until moisture evaporates and the sweetness fully develops.
When the onion becomes translucent and soft, add the minced garlic and stir-fry together. Then pour in 1 tablespoon of white wine, scraping the bottom of the pan to enhance flavor.
Add 1 teaspoon of paprika powder and pepper, creating a gentle warmth. To prevent burning, add 1–2 ladles of pasta water and simmer until the mixture is just right.
Pour in the heavy cream and let the sauce come to a gentle boil. Add the cooked pasta directly into the sauce pan and gently toss to ensure the noodles absorb the creamy sauce evenly.
Once the sauce thickens, turn off the heat immediately, generously sprinkle cheese powder, and use the pan’s residual heat to fully melt and blend the cheese before serving.

Thinly slice the onion and sauté it slowly until sweet; add garlic and continue cooking.
Add wine, paprika powder, and pasta water to create a balanced simmer, then pour in cream to form the sauce.
Add the cooked pasta and lightly toss. Turn off the heat and use residual heat to melt the cheese powder for a smooth finish.

Cooking tips

Garlic has much less moisture than onions and burns easily, so always wait until the onions are well-cooked and soft before adding garlic to avoid bitterness or burnt flavors.
If heavy cream is unavailable, substitute with milk, but to achieve a thicker consistency, mix a small amount of butter and flour during cooking to make a light roux.
Never stir in cheese powder while the heat is on—this causes proteins to clump and may lead to separation or sticking to the bottom. Always turn off the heat and use residual heat to melt the cheese smoothly.

Recommended for

Those who want to recreate a restaurant-quality cream pasta using just one ingredient—onion—without expensive ingredients.
People who prefer a clean, subtly spicy umami-rich white cream sauce without any greasiness.
Those eager to enjoy the perfect harmony between caramelized onion’s natural sweetness and a rich, nutty cheese cream.