Golden, caramelised onion makes for a sweetly savoury sauce in this simple midweek pasta. Finished with a garlicky pangrattato (pan-fried breadcrumbs), you’ll be amazed at how just a handful of ingredients can transform into such a flavoursome and fast dinner.
Cook pasta in a saucepan of salted, boiling water for 9 minutes or until al dente. Drain, reserving 30ml (1½ tbs) cooking water. Set aside.
Meanwhile, finely slice onions and crush garlic. Roughly chop parsley. Zest ½ the lemon.
Heat a frypan over medium heat. Add 2 teaspoons oil and garlic and cook for 30 seconds or until fragrant. Add panko breadcrumbs and cook, stirring continuously, for 6 minutes or until golden brown. Remove from pan, add lemon zest and mix to combine. Wipe out pan.
Heat frypan over a medium high heat. Add remaining oil, half the butter and onion and sprinkle with salt. Add 60ml (¼ cup) water and half the stock cube and bring to the boil. Cook for 5 minutes or until water has evaporated. Continue to cook, stirring continuously, for a further 15 minutes or until onion is caramelised and golden.
Add pasta to frypan with reserved pasta cooking water and cook, stirring, for 3 minutes or until liquid has reduced slightly. Add remaining butter and most of the parmesan and stir until sauce thickens. Add parsley and stir to combine.
Divide pasta between bowls. Sprinkle with garlic crumbs and remaining parmesan to serve.