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Caramelised Onion & Brown Butter Linguine

For Caramelised Onion & Brown Butter Linguine


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


parmesan cheese
black pepper


  • 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 


  • 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


  • 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

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