One-pot pappardelle with melted onions and lemon recipe
Onions are sweated until super soft and jammy (firmly in the top five kitchen smells), then simmered with hot stock and lemon juice. The pasta is cooked in the sauce and the whole thing is finished with a lick of cream and nutmeg. You could add a handful of chopped parsley, a little pancetta along with the onions, or make any number of other tweaks.
Prep time: 5 minutes | Cooking time: 45-50 minutes
SERVES
4
INGREDIENTS
- 80g butter
- 1 tbsp olive oil + extra for drizzling
- 4 onions, cut into wedges lengthways
- 2 thyme sprigs
- 500ml hot chicken or vegetable stock, the best you can get
- 2 lemons, zested and juiced
- 350g pappardelle, or lasagne sheets split down the middle
- 100ml double cream
- ½ tsp freshly ground nutmeg
- Parmesan, to serve
METHOD
- Melt the butter with the oil in a large, heavy bottomed pan over a low heat. Add the onions and a good pinch of salt. Put a lid on and leave to cook for at least half an hour, stirring occasionally while the onions sweat and brown. Don’t let them catch.
- Add the thyme and cook for another five minutes. Pour in the hot stock and lemon juice, turn the heat up and bring to a simmer. Add the pasta and stir. Put a lid on and stir every couple of minutes until the pasta is almost cooked. Finally add the cream, nutmeg, a little salt and black pepper. Stir and cook for another minute.
- Finish with lemon zest, parmesan and a drizzle of oil.