Ingredients list - serves 2
4 tbsp brown butter
1/2 white onion
2 cloves garlic
1 lemon
30g parmesan plus extra to top
black pepper
3 tbsp olive oil
250g radiatori
Method
Finely slice a small white onion and 2 cloves of garlic.
Heat 3 tablespoons of olive oil in a pan and sauté the onion over
medium heat until soft and caramelised, about 12 minutes. Add the
garlic and cook for an additional 3 minutes.
Remove the onion and garlic from the pan and set aside.
Add the butter to the pan and cook over medium-high heat, swirling
occasionally, until it begins to foam and turns golden brown. If it’s black
rather than brown, you went too far!
Stir in the zest of 1 lemon, the cooked onion and garlic, the juice of 1/4
lemon, parmesan and the cooked pasta. Add a splash of pasta water to
loosen the sauce if needed.
Plate the pasta and top with freshly ground black pepper and grated
cheese.
