Very oniony pasta with parmesan and black pepper

Name: Very oniony pasta with parmesan and black pepper
Yield: Serves 2
Ingredients: 3 tablespoons olive oil; 3 onions, halved and very thinly sliced; 120 g (4¼ oz) spaghetti (or any pasta you have); 2 cloves garlic, finely chopped; ½ red chilli, deseeded and finely chopped (or a pinch of chilli/hot pepper flakes; optional); 4–5 anchovy fillets (optional); 100 ml (3½ fl oz/scant ½ cup) water; zest and juice of ½ lemon; 40 g (1½ oz) Parmesan, grated; small handful of parsley, very finely chopped (optional); sea salt and freshly ground black pepper

Think French onion soup meets pasta and you're in heaven

By Kitty Coles

17 April 2024

Image may contain Food Pasta Spaghetti Cutlery Fork Plate Food Presentation and Meal

I love French onion soup…a lot. Actually, I just love onions in general. This dish is a marriage of French onion soup, cacio e pepe and a store cupboard pasta recipe. It comes together very easily with minimal ingredients. I’ve served it plain here, but it’s also great with parsley and the crispy breadcrumbs.

This recipe is an extract from Make More With Less: Foolproof Recipes to Make Your Food Go Further by Kitty Coles (Hardie Grant).

Next, why not try more pasta recipes from the House & Garden recipe archive?

Recipe notes