Heat olive oil in a pan and add anchovies, allowing them to melt into the oil and release their savory umami flavor.
2
Add the thinly sliced yellow onions and cook together over medium heat for about 15 minutes, stirring occasionally until deeply caramelized and golden brown.
3
While the onions caramelize, bring a pot of salted water to a boil and cook the spaghetti until nearly al dente.
4
In a separate pan, toast the panko breadcrumbs in olive oil over medium heat until golden brown and crispy, then set aside.
5
When the onions are fully caramelized, stir in the grated garlic and reduce heat to low to keep warm.
6
Add a splash of the starchy pasta cooking water to the caramelized onion mixture to create the sauce.
7
Transfer the cooked spaghetti to the onion pan and toss together for a couple of minutes, adding butter and plenty of Parmesan cheese.
8
Plate the pasta and top with the crispy toasted breadcrumbs, additional Parmesan, and fresh parsley before serving.
PrimedTableBETA
