Onion & Pecorino Spaghetti

INGREDIENTS

Onions

Garlic

Pecorino Romano

Butter

Chicken Stock

Spaghetti

INSTRUCTIONS

Take 3-4 Onions and fairly thinly slice.

Next, dice up 2-4 cloves of Garlic.

Add a dash of Olive Oil to a pan and add the Onions.

Season with Salt and Pepper, and start by sweating the Onions off without any colour.

Once the Onions are soft, Sweet and translucent, add Butter and the Garlic.

Turn up the heat a touch and get a light caramelisation on the Onions.

Once they’re getting lightly browned, add some chicken stock, just enough to cover the Onions, and reduce to a syrup.

Next, grate in a generous amount of Pecorino Romano Cheese, around 150g, or 2 good handfuls, then, stir through, and adjust the seasoning.

Add the Onions to a blender and blitz until smooth.

Cook the Spaghetti until perfectly el dente, 2 minutes less than the cooking time on the packet.

Then, drain, and pop the Pasta back in the pan with a splash of the Pasta water and a few spoons of the Sauce.

Toss the Spaghetti in the Sauce.

Add the Pasta to a plate, grate over some more Pecorino, and serve.

Enjoy