About this recipe:Carmelised onions, garlic, rosemary and Parmesan cheese make a delicious flavour combination with pasta.
6 tablespoons unsalted butter, divided
85g finely chopped onion
6 cloves garlic, coarsely chopped
235ml chicken stock
2 tablespoons chopped fresh rosemary
450g spaghetti or any pasta
20g Parmesan cheese, grated
1 pinch salt and cracked black pepper to taste
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Method Prep:10min › Cook:20min › Ready in:30min
Melt 4 tablespoons of butter in a large frying pan over low heat. Add the onions; cook and stir until they are caramelised, about 10 minutes. Stir in the garlic, and cook for 2 minutes, until fragrant. Mix in the chicken stock and rosemary and increase the heat to medium-high. Cook until reduced by 1/3, about 8 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes. Drain, then add pasta to the sauce in the frying pan. Stir in the remaining butter and Parmesan cheese. Season with salt and pepper.
Serve in a large bowl or individual serving plates. Garnish with extra grated cheese and rosemary sprigs.