This rich and savory pasta dish features fettuccine coated in a brown butter sauce with caramelized onions, sun-dried tomatoes, and spinach, topped with freshly grated Parmesan cheese.
1. Boil water with salt and cook fettuccine according to the package instructions for about 3–5 minutes. Drain and reserve ½ cup of pasta water.
2. Heat 1 tablespoon of olive oil and 4 tablespoons of butter in a wide pan over medium-low heat until it starts smelling nutty.
3. Add sliced onions and a pinch of salt. Stir occasionally for 15–20 minutes until golden brown and caramelized.
4. Add minced garlic, sun-dried tomatoes, and chili flakes. Sauté for 1 minute.
5. Stir in balsamic glaze, then add heavy cream and spinach with a splash of reserved pasta water.
6. Season with salt, pepper, and Italian herbs.
7. Toss in the cooked fettuccine and spinach. Mix until spinach wilts and pasta is coated in the sauce.
8. Sprinkle with fresh Parmesan and parsley before serving. Optionally, drizzle extra balsamic glaze and add a pinch of chili flakes for garnish.
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