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Chile Crisp Caramelized Onion Pasta
45 mins
4
Steps
- Cook pasta in a large pot of salted water until al dente, about 10 minutes. Reserve 1 cup cooking liquid. Drain pasta.
- While pasta cooks, heat a large high-sided skillet over medium. Add bacon, and cook, stirring occasionally, until browned and crisp, about 7 minutes. Transfer bacon to a paper towel-lined plate to drain. Do not wipe skillet clean.
- Add onion to drippings and sprinkle with salt; cook, stirring occasionally and scraping bottom of skillet with a wooden spoon to release browned bits, until onions have softened slightly, about 3 minutes. Reduce heat to medium-low and cook, stirring occasionally, until deep golden brown, about 35 minutes, adding 1 tablespoon water, as needed, to loosen browned bits. Add garlic and cook, stirring constantly, until fragrant, about 2 minutes.
- Stir in 2 cups water and onion soup mix until well combined. Bring to a simmer over medium heat. Add heavy cream, chile crisp, and cooked pasta to the skillet. Cook over medium, stirring constantly, until liquid thickens to coat pasta, 3 to 5 minutes, adding 1/4 cup of reserved cooking liquid at a time to achieve desired sauce consistency. Season to taste with salt.
- Sprinkle with reserved bacon and parsley. Serve immediately.
Originally published at foodandwine.com. Reproduced for personal collection.
