12 ounces pappardelle pasta
2 tablespoons unsalted butter
2 tablespoons olive oil
3 large yellow or sweet onions, thinly sliced
2 garlic cloves, thinly sliced
4 ounces parmesan cheese, grated
Salt and freshly ground black pepper, to taste
Chopped fresh Italian parsley, for garnish
Heat butter and oil in a large, heavy skillet to medium on the stove top. Add onions toss to coat the onions with the fat. Cook, stirring every 5 minutes, until the onions become softened and a deep, golden brown. Season the onions with salt the last few minutes of cooking. The entire process should take about 30-35 minutes.
While the onions are cooking, cook pasta to al dente according to package instructions. Drain pasta and reserve 1/2 cup of the cooking water.
Add pasta to cooked onions along with pasta water and cheese. Toss gently to combine and let cook for 3-4 minutes until he sauce thickens. To serve, garnish with parsley and freshly ground black pepper.