Caramelized Onion Gruyère Carbonara

A twist on a classic where onion takes the place of pancetta, giving it a plant-based forward update. The blending of Gruyère and Parmigiano Reggiano cheeses make for a creamy sauce.

A blending of cheeses with caramelized onion give this classic a plant-based forward update

This post is an "after dark" entry, shot on my phone when the sun was starting to set. I wasn't planning on posting, I was romanticizing the making of my late evening dinner. Here it is for posterity. I'll do a full tutorial in the near future.

Ingredients and portions (approximations):

• 1/2 yellow onion

• 1/4 c grated Gruyere

• 1/4 c grated Parmigiano Reggiano

• 1 egg

• 1 pat of butter

• 2 tsps oil

• 1 c dried Rigatoni pasta

• 1 tsp chives

  
  

Gruyere and Parmesan make for a creamy sauce. Having a dirty martini while you cook is optional.

A classic carbonara uses egg to form the sauce

Steps

Boil pasta in a quart of salted water for 8-10 minutes

While that's going:

• Slice the onions into thin half-moons

• Grate the cheeses

• Chop the chives

• Crack one egg into a bowl, fold in the grated cheese until it forms a "batter"

When the pasta is halfway through with cooking:

• Heat the butter in a pan over gentle heat, adding oil to prevent burning

• Add sliced onions and cook until soft and caramelized, about 4-5 minutes

Add oil to the butter to prevent it from burning

Onions caramelize in just a few minutes

When the onions are done, turn off the heat.

Set aside a cup of cooked pasta water

With a strainer, transfer the cooked pasta into the pan over the onions

It's important to do the next part while the stove is off so you don't get a curdly scrambled egg:

Fold the cheese and egg mixture over the pasta, pouring pasta water a little at a time to thin the mixture. It might be runny at first but the pasta water is starchy and will form a sauce. Also, you won't need the full cup of pasta water, about a ladleful will get you to the desired consistency.

Swiss Gruyere adds a full-bodied, nutty flavor