Worcestershire Butter Pasta
Spaghetti tossed with a light Worcestershire-butter sauce, caramelized onions, and garlic, finished with Parmesan.
| prepBring a large pot of water to a boil; add generous kosher salt | |||||
| 450 g spaghetti | Cook spaghetti al dente, reserve 1 cup pasta water | Add drained spaghetti, toss until coated | Stir in Parmesan & pepper, toss until glossy | ||
| 30 ml olive oil | Heat oil & butter, sauté onion 5–7 min until soft | Add garlic, cook 30 sec until fragrant | Pour Worcestershire mixture, simmer 30 sec, add pasta water | ||
| 45 g butter | |||||
| 1 small onion, finely diced | |||||
| 3 cloves garlic, minced | |||||
| 1 teaspoon Worcestershire powder or 1 tablespoon liquid Worcestershire sauce, or to taste | Whisk Worcestershire powder with hot pasta water | ||||
| 3 to 4 tablespoons / 45–60 ml hot pasta water | |||||
| 120 ml reserved pasta water for the sauce | |||||
| 50 g grated Parmesan cheese | |||||
| 1/2 teaspoon black pepper | |||||
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