A twist on regular white sauce pasta fully customisable. Serves One.
Ingredients
1 small onion
Couple of cloves of garlic
1 serving of pasta
1-2 Slices of Processed Cheese
Pepper
Salt
Sugar
Italian herbs
Preparation
Start with boiling the pasta until al dente (Make sure to save some pasta water for the sauce.)
While the pasta cooks, half the onion and cut it into super thin slices against the grain (This is important for the onion to become jammy when it carmelizes).
Cut the garlic into thin slices.
Steps
In a pan over medium heat, add some butter or oil, add the thinly sliced onion and sprinkle a bit of salt to help it sweat and a pinch of sugar to help carmelize. Stir occasionally, increase the frequency as the onion starts to brown. When about 3/4 of the onion has browned, add 1/4 cup of water to the pan and turn the heat to high. Evaporate most of the water and when you start seeing the oil again reduce to medium heat and add in the garlic. Cook for 1-2 minutes.
At this point the onions will turn jammy and light to medium brown, if you want to carmelize it further, add some more water and reduce it. Once the onions are done turn the heat to low, add in the pepper and herbs, and cook for 1-2 minutes.
Add in the pasta water, about 1/4 cup at first and then add in the cheese slices. If it thickens add more pasta water.
Add the cooked pasta and mix it well. Adjust the consistency with more pasta water if needed. Take it off the heat and serve.
Notes
While this is the base recipe, for a more saucy pasta, after the onions and garlic are carmelised before adding spices and herbs, add a tbsp of flour cook it for a minute. Then add in milk slowly and cook it until you get a white sauce consistency. You could also add chilli flakes along with the herbs once the white sauce is ready, though it'll look more light brown in this case.
