INGREDIENTS
FOR 2 PEOPLE
250 g Spaghetti alla chitarra N° 104 Rummo
500 g onions
100 g butter
1 bay leaf
Parmigiano Reggiano
Salt
Pepper
Extra virgin olive oil
DIRECTIONS
Grate a generous amount of Parmigiano Reggiano and set aside. Cut the onions in half, remove the skin and bake in the oven at 230°F for 40 minutes. Reduce them to a powder with a pestle and mortar. Cut the onions into very thin slices, melt the butter with a bay leaf in a saucepan, then add the onions and season immediately with salt. The onion should not be fried but stewed. If necessary, add hot water very gradually. Cook the Spaghetti alla chitarra N° 104 in a pot with plenty of boiling salted water and three minutes before the end of cooking, transfer the pasta to the saucepan with the onion. Continue cooking, adding a little cooking water. Remove from the heat, add the Parmigiano Reggiano and more cooking water to adjust the texture of the onion cream. Serve with a freshly ground pepper and a sprinkling of onion powder.