Caramelised Onion Garlic Butter Pasta

Steps

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1. 1
   Place a large pot of water on the stove over high heat and bring to a boil. In a separate large pan over medium-high heat, add the unsalted butter and olive oil.
   ▶ ≈2:14
2. 2
   Add the sliced onion and a pinch of salt. Cook slowly on low heat for 15 to 20 minutes until golden and soft. If the onions begin to stick, loosen with a splash of water, stock, or wine.
   ▶ ≈2:27
3. 3
   Stir in the minced garlic for about 30 seconds until fragrant. Add the smoked paprika, garlic powder, and dried Italian herbs, toasting for about a minute to deepen the flavours.
   ▶ ≈2:58
4. 4
   Pour in the dry white wine or stock and let it reduce by about half, lifting the flavorful browned bits from the bottom of the pan.
   ▶ ≈3:12
5. 5
   Pour in the thickened cream, then stir in the chilli crisp oil and low sodium soy sauce. Simmer gently for 3 to 4 minutes until the sauce slightly thickens.
   ▶ ≈3:25
6. 6
   Season the boiling water generously with salt and add the pasta. Cook for 2 minutes less than the package instructions.
   ▶ ≈3:44
7. 7
   Drain the pasta, reserving some pasta water. Add the drained pasta to the sauce over low heat, gently folding to coat evenly.
   ▶ ≈4:31
8. 8
   Add the Parmesan cheese and chopped parsley, gently mixing. Adjust the consistency with reserved pasta water if needed.
   ▶ ≈4:45
9. 9
   Serve in bowls, stacking the pasta high. Top with extra Parmesan cheese, remaining parsley, and cracked black pepper.
   ▶ ≈4:59