2 tablespoons olive oil
1 tablespoon butter
600 grams onions, finely sliced
4 cloves garlic, crushed
½ cup dry white wine
500 grams tagliatelle
½ cup grated parmesan
¼ teaspoon freshly grated nutmeg
⅓ cup finely chopped parsley, to serve
Pangrattato, to serve, recipe below
150 grams thick white toast bread, crusts removed, roughly chopped
3 tablespoons olive oil
½ cup pine nuts
2 cloves garlic, crushed
½ teaspoon chilli flakes
Heat the oil and butter in a large, deep frying pan and add the onions. Season well with salt and pepper and cook, stirring occasionally, over a medium heat for 20 minutes.
Add the garlic and cook another 3–4 minutes. Add the wine, cream and nutmeg and cook for a further 5 minutes. Cook the pasta in plenty of boiling water until al dente. I often cook mine a minute less than the packet instructions.
Drain the pasta reserving ⅓ cup of pasta water. Toss the pasta with the sauce, and stir through the parmesan and reserved pasta water. Serve sprinkled with pangrattato and parsley.
Pulse the bread pieces in a food processor until they form into chunky breadcrumbs.
Heat the oil in a large frying pan and cook the breadcrumbs over a medium heat until lightly golden.
Add the pine nuts, garlic and chilli flakes and cook for a further 2–3 minutes until the pine nuts are also lightly toasted. Allow to cool, then store in an airtight container. Makes about 1½ cups