You can forget the diet with this Creamy Caramelised Onion, Grana Padano and Proscuitto Pasta recipe - but the calories are SO WORTH IT! This is my all time favourite Saturday night dinner in front of the TV with a cheeky glass of dry white wine. Ahhh I'm dreaming about it now!
The onions are cooked for a really long time to bring out their sweetness which contrasts so well with the nutty pine nuts and salty proscuitto. I use marsala in this recipe, which is a fortified wine from Sicily, but ordinary white wine would work OK too. If you did want to try and cut the calories a little bit, you could use half fat creme fraiche instead of the double cream, but I think if you're going to enjoy it, enjoy it in its full glory and go for the double cream! You wont be sorry - just do an extra 20 minutes of exercise the next day if it makes you feel better. That's my tactic.
TOP TIPS FOR MAKING THIS CARAMELISED ONION, GRANA PADANO AND PROSCUITTO PASTA
- Cook the onions slow and low. Don't let them burn otherwise it will ruin the taste of the finished dish. You want them a deep golden brown colour. It will take at least 30 minutes - so don't rush it!
- Up the veggies by adding some cooked peas at the same time as you add the double cream.
- Make it veggie by using vegetarian hard cheese instead of the grana padano and omit the proscuitto.
- To cut the calories use half fat creme fraiche instead of the double cream
OTHER CREAMY PASTA DISHES YOU MIGHT LIKE
- Creamy Sausage, Mushroom and Pea Pasta from Jam and Clotted Cream
- Creamy Butternut Squash Pasta from Jam and Clotted Cream
- Creamy Courgette and Pancetta Pasta from Jam and Clotted Cream
- Creamy Broccoli Pasta Bake from A Mummy Too
- Creamy Trout and Spinach Pasta from Farnersgirl Kitchen
- Creamy Chicken, Bacon and Tarragon Tagliatelle from Jam and Clotted Cream
CREAMY CARAMELISED ONION, GRANA PADANO AND PROSCUITTO PASTA
Creamy Caramelised Onion Pasta
A Creamy Caramelised Onion, Grana Padano and Proscuitto Pasta.
- 2 Onions, sliced thinly
- 40g Butter
- 50ml Marsala
- 200ml Double Cream
- 1 TSP Dijon Mustard
- 50g Toasted Pine Nuts
- 75g Grana Padano, grated
- Small handful Parsley, chopped
- 3 Slices Proscuitto, torn
- 250g Spaghetti
Step 1: Melt the butter in a large frying pan then cook the onions on a low heat for about 30-40 minutes until soft and caramelised.Step 2: Stir in the marsala and cook down for a few minutes before adding the cream, pine nuts, Dijon mustard, parsley and grana padano.Step 3: Meanwhile cook the spaghetti according to instructions, drain and then add to the frying pan.Step 4: Stir through the prosciutto and serve with more grated grana padano.
Yield: Serves 2
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Disclosure: I was sent some Grana Padano and Proscuitto Di San Daniele to create a recipe with. All thoughts are my own.