Ingredients
- 6 tablespoons unsalted butter, divided
- 1/2 cup finely chopped onions
- 6 cloves garlic, chopped coarsely
- 1 cup chicken stock
- 2 tablespoons chopped fresh rosemary, plus 4 to 6 sprigs for garnish
- 1 pound spaghetti
- 1/4 cup grated Parmesan cheese, plus more for the table
- Kosher or sea salt
- Freshly ground black pepper
Chef notes
Pasta and chicken broth are always in my pantry. Here is an easy, delicious way to serve them with other kitchen staples like onions and garlic.
Preparation
1.In a large saute pan over low heat, melt 4 tablespoons butter and add the onions. The butter and onions will slowly cook, becoming deep golden brown after 7 to 10 minutes. Add the garlic and continue cooking for 2 minutes.
2.Add the chicken stock and the chopped rosemary. Increase the heat to medium-high and cook until reduced by a third, about 6-8 minutes.
3.Meanwhile, in a large pot, add 3 quarts of water and about 3 tablespoons salt and bring to a full rolling boil. Add the spaghetti, return to a boil and cook for 7 to 10 minutes, until al dente. Drain in a colander and add the pasta to the sauce in the pan. Add the remaining 2 tablespoons butter and the Parmesan cheese; mix well until the butter is incorporated. Adjust seasoning with salt and pepper to taste. Serve in a big bowl or on 4 individual plates.
This recipe originally appeared on iVillage.
