Creamy Caramelized Onion And Parmesan Pasta - cooking recipe

Ingredients

olive oil
40 g butter
2 large red onions or 2 large white onions, sliced
250 g tagliatelle pasta noodles or 250 g fettuccine pasta
50 g pine nuts
50 -75 50 -75 ml marsala or 50 -75 ml sweet sherry
200 ml double cream (heavy cream)
1 -2 teaspoon Dijon mustard
2 -3 tablespoons parsley, roughly chopped
1/2 cup parmesan cheese, grated
salt
black pepper

Preparation

Heat a glug of olive oil in a large saucepan or skiller with the butter. Add the onion and cook over a low-medium heat, stirring occasionally, until the onion is soft, really golden and sticky. This will take about 30 minutes. Don't be tempted to rush the onion slices by increasing the heat otherwise they will burn and taste bitter rather than have a 'melt in the mouth' sweet flavour.
Meanwhile, cook the pasta until al dente.
Lightly toast the pine nuts in a dry frying pan and set aside.
Increase the heat under the onion and stir in a good splash of Madeira, Marsala or sherry. Leave to almost evaporate, and then stir in the cream, mustard, parsley and pine nuts. Gently simmer for a couple of minutes, stir in the Parmesan and season with salt and pepper.
Drain the pasta, reserving a couple of tablespoons of the cooking water. Mix well with the sauce and eat straight away in warmed bowls.
Note: Try and use good quality egg pasta because it is lighter in texture than basic dried pasta.