for 4 person

Caramelized onions

1 tsp	black peppercorns, crushed
2 tbsp	butter
3	onions, cut into thin slices
½ tsp	sugar
¼ tsp	salt

Spaghetti

350 g	spaghetti
	salted water, boiling

To serve

1 sachet	saffron
200 g	Pecorino romano, finely grated

How it's done

Caramelized onions

Toast the peppercorns in a pan without any oil for approx. 2 mins. Remove and set aside. Add the butter and onions to the same pan, sweat over a medium heat for approx 10 mins. Add the sugar and salt, cook for approx. 10 mins., stirring occasionally.

Spaghetti

Cook the spaghetti in boiling salted water until al dente. Drain the spaghetti, retaining approx. 300 ml of the cooking water, set aside. Return the spaghetti to the pan.

To serve

Add the saffron and cheese to the same pan along with the reserved cooking water, stir over a medium heat until the cheese has melted, serve with the caramelized onions, sprinkle with the reserved pepper.

Show complete recipe