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Creamy Fettuccine with Caramelized Onions and Spinach
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Creamy fettuccine with caramelized onions and spinach is a simple dish full of sophisticated flavors! Caramelized onions flavor the sauce and spinach adds a fresh component to this creamy pasta dish.
Serves: 4
  • 1 Tablespoon Butter
  • 1 Tablespoon Extra-Virgin Olive Oil
  • 2 Large Yellow Onions, thinly sliced
  • ½ Teaspoon Kosher Salt, plus more to taste
  • Freshly Ground Black Pepper, to taste
  • 3 Cloves Garlic, finely minced
  • 1 lb. Fettuccine
  • ¾ Cup Heavy Cream
  • 1 Cup Freshly Grated Parmigiano-Reggiano Cheese
  • 1 5 oz. Package Fresh Baby Spinach
  • Extra Parmigiano Cheese, for serving
  1. Melt the butter with the olive oil in a skillet over medium heat. Once it’s melted, add the onions and stir. Season the mixture with ½ teaspoon salt and turn the heat down to medium low. Allow the onions to cook low and slow until nicely caramelized, about 20-25 minutes. Make sure to stir pretty frequently so they don’t burn. It helps to have a lid handy to cover the pan for a few seconds if the onions are looking dry.

  2. While the onions cook, bring a large pot of water to a boil and season generously with salt. Stir in the fettuccine and cook to al dente. Drain, being sure to reserve about a cup of the pasta water.
  3. Once the onions are a deep golden brown, season well with black pepper and add in the minced garlic. Turn the heat off and allow the pan to cool before adding in the cream. 

  4. Stir in the cream to the onions and allow it to heat through for a minute or so over low heat. Add in the spinach, pasta, parm, and ½ cup of the pasta water. Toss over low heat until the sauce coats the pasta and the spinach is just wilted. Add more pasta water if needed to loosen the sauce.
  5. Pile the pasta into bowls and top with parm and black pepper. Enjoy!