Caramelised Onion & Brown Butter Linguine
- serving for 2
- 0.5-1 hours
- pan, saucepan, blender
For Caramelised Onion & Brown Butter Linguine
Pasta
linguine 200 g
salted water
Caramelised Onion & Brown Butter Sauce
large onions 2 pc
fresh thyme leaves 1 tsp
salt 1 pinch
olive oil
salted butter 80 g
pasta water 3 tbsp
Cheese Mix
egg yolks 2 pc
parmesan cheese 80 g
black pepper
lemon zest & juice 0.5 pc
pasta water 2 tbsp
Topping
parmesan cheese
black pepper
Directions
Thinly slice onion
Brown butter on medium heat then set aside
Soften onions with a pinch of salt, oilve oil and thyme on low heat until caramelise
Cook the pasta in salted boiling water to al dente as per the instructions
Mix the cheese mix and temper with a little pasta water
Blend onions, brown butter and a few tablespoons of pasta water
Add pasta to pan stir through the sauce until hot
Turn the heat down and add cheese mix stir and toss until glossy and velvety
Principles
- Brown butter: milk solid in butter toasted through melting point result in nutty flavor
- Pasta water: starchy water helps bind the sauce’s ingredients together
- Pasta water in cheese mix: temper the egg mixture and prevent from scrambling
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
- Rough ratio of dry pasta to cooked pasta = 1:2
- Emulsion: mixture of two or more immiscible liquids that are dispersed and stabilized by an emulsifying agent
- Better let your sauce wait for pasta instead of pasta wait for the sauce
- Adding a little more pasta water to loosen if needed
- Good pasta: al dente(or to your desired texture), well-seasoned(balanced flavor), proper sauce coating(emulsified sauce)
credit to chefthombateman