Caramelized Onion
Bacon Spicy Cream Pasta

Transform simple onions into a rich, sweet, and savory masterpiece. This creamy, slightly spicy pasta perfectly balances crispy bacon, sharp balsamic vinegar, and rich Parmesan cheese.

Ingredients

• 1 whole yellow onion
• 4 slices thick-cut bacon
• 250 g spaghetti or linguine
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 2 tbsp white wine
• 1 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 1 tbsp chili oil
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese
• to taste salt and black pepper
• optional fresh parsley

Instructions

1. 1Slice the onion

   

   Begin by thinly slicing a whole yellow onion. Caramelized onions are the star of this pasta dish, adding a rich, sweet depth of flavor that pairs perfectly with the savory ingredients.

   Tip: Slice the onions evenly so they cook at the same rate and caramelize perfectly without burning.
2. 2Chop the bacon

   

   Cut the bacon strips into small, bite-sized pieces. The bacon will be fried until crispy, providing a wonderful textural contrast and a savory, salty crunch to the finished pasta.

   Tip: Using thick-cut bacon can yield meatier, crunchier bits for the pasta.
3. 3Prepare the pasta water

   

   Bring a large pot of water to a rolling boil. Season the water generously with salt and a splash of olive oil before adding the pasta to cook.

   Tip: Dont forget to save a couple of spoonfuls of the starchy pasta water before draining; its essential for bringing the sauce together later.
4. 4Fry the bacon

   

   Place the chopped bacon into a skillet and fry it until the pieces become deeply browned and crispy. The rendered bacon fat will also serve as a flavorful base for cooking the onions.

   Tip: Start the bacon in a cold pan to help the fat render out slowly and evenly for maximum crispiness.
5. 5Sauté the onions

   

   Add the thinly sliced onions to the skillet along with a bit more olive oil. Sauté them constantly over the heat until they become fully softened, translucent, and start to caramelize.

   Tip: Be patient with the onions; sauté them until they reach a half-stringy, deeply caramelized state to unlock their full fragrance and sweetness.
6. 6Add aromatics

   

   Once the onions are soft and caramelized, stir in the minced garlic. Cooking the garlic just until fragrant builds the next layer of savory flavor for the pasta sauce.

   Tip: Add the garlic after the onions are fully cooked to prevent the garlic from burning and turning bitter.
7. 7Deglaze the skillet

   

   Pour white wine and balsamic vinegar into the skillet with the caramelized onions and garlic. Stir the mixture thoroughly to combine the flavors and deglaze the pan.

   Tip: Be sure to scrape up any browned bits from the bottom of the pan to incorporate them into the sauce.
8. 8Season the sauce

   

   Add a spoonful of brown sugar, along with a pinch of black pepper and salt to the onion mixture. Stir everything together well.

   Tip: White sugar is a suitable substitute if you dont have brown sugar on hand.
9. 9Incorporate pasta water and chili oil

   

   Add two spoonfuls of the reserved pasta water and a spoonful of chili oil into the skillet with the onion base. Stir to integrate.

   Tip: The pasta water adds starch, which helps the sauce emulsify and cling better to the noodles.
10. 10Create the creamy base

    

    Grate Parmesan cheese directly into the sauce, then pour in a small cup of heavy cream. Stir the mixture until it is well combined.

    Tip: Using freshly grated Parmesan provides a much smoother melting consistency than pre-shredded cheese.
11. 11Toss with pasta

    

    Transfer the cooked pasta directly into the skillet with the simmering sauce. Toss the pasta thoroughly to ensure every strand is evenly coated.

    Tip: Turn up the heat slightly if needed to help the sauce thicken and adhere to the pasta during tossing.
12. 12Finish with crispy bacon

    

    Add the previously fried crispy bacon into the skillet with the pasta. Toss once more to combine everything before serving.

    Tip: Serve immediately while hot for the best texture and flavor balance.

Storing & Reheating

Burn It Off

Frequently Asked Questions