I work with food all day. Most of my time is spent creating recipes and taking photos of the finished product. People often tell my husband how lucky he is and we both laugh. It’s embarrassing to admit, but more often than not I’m so focused on work during the day that I completely forget about making dinner.
This is one of the many reasons I love pasta. It’s a simple, humble dinner, but it can be spruced up in no time to look like a fancy meal. This spaghetti dish is comprised of ingredients I almost always have around so I can make it for dinner at the last second. I don’t always use spaghetti. Linguine, penne… whatever is in the pantry will work. The caramelized onions do take awhile to prepare but they’re worth the time. You can also prepare a big batch of caramelized onions in advance and freeze individual portions in resealable plastic bags for several months. Dinner is served in a flash!
Spaghetti with Caramelized Onions, Goat Cheese and Bacon
Yields: 2-4 servings
- 2 tablespoons extra virgin olive oil, divided
- 1 large yellow onion, sliced thin
- 1 cup water or more as needed
- 8 ounces thin spaghetti
- 5 slices thick-cut bacon, cooked and diced
- 1/4 cup soft goat cheese, crumbled
- salt and pepper to taste
- Heat 1 tablespoon of olive oil on low in a large skillet. Add the onions with a pinch of salt. Sweat the onions, stirring, until they begin to caramelize. Turn up the heat to medium-low. Once a brown glaze has formed on the bottom of the skillet, pour approximately 2-3 tablespoons of water into the pan to deglaze and use a spatula to scrape up the brown bits and stir them into the onions. Repeat this glazing and deglazing process until the onions have been thoroughly caramelized and taste bitter and only slightly sweet, approximately 25-35 minutes. Use more or less water as needed. Set the caramelized onions aside.
- Cook the spaghetti according to package instructions. Drain, reserving 1/2 cup of the pasta water.
- In a large bowl, toss together the remaining olive oil with the pasta, caramelized onion, bacon and goat cheese. If needed, thin out the mixture with some of the reserved pasta water until it has a desirable consistency.
- Season with salt and pepper to taste.