Tagliatelle with Onions
(Tagliatelle Alle Cipolle)
Ingredients:
10 oz (275 grams) fresh tagliatelle pasta
14 oz (400 grams) white onions, thinly sliced
1 and 1/2 oz (40 grams) butter
4 tablespoons extra virgin olive oil
2 oz (50 grams) Parmigiano cheese, freshly grated
Salt and pepper
Directions:
Heat the butter and olive oil in a large flameproof saucepan.
Add the onions and cook over a low heat, stirring occasionally, for about 5-10 minutes until translucent, then season with salt.
Meanwhile, cook the tagliatelle pasta in a large pan of salted, boiling water until 'al dente', then drain and tip into the saucepan.
Season lightly with pepper and toss.
Remove from the heat and sprinkle with the Parmigiano cheese. Serves 4.