Caramelised Onion and Lemon Linguine
Recipe
Whole lemons slow roasted in the oven, jammy caramelised onions and a garlicky cream sauce all tossed through linguine. Don't be put off by the time the oven does all the work.
Cook time: 1 hour | Serves: 2
Ingredients:
- 3 Onions
- 1½ Lemons
- 1 Bulb Garlic
- 30g Butter
- 200g Linguine
- 160ml Double Cream
- 50g Parmesan
- 15g Fresh Parsley
- 1 tbsp Olive Oil
- Salt
- Black Pepper
Method:
- Heat the oven to 180°C. Peel and finely slice the onions and lay them across the base of a medium roasting tray. Thinly slice one lemon and lay it over the onions. Cut the top off the bulb of garlic, drizzle with a little olive oil, wrap tightly in foil and nestle into the tray. Dot the butter over the onions, drizzle with a tbsp of olive oil and season well with salt and black pepper. Cover the whole tray tightly with foil and bake for 50 mins.
- After 40 mins, bring a large saucepan of salted water to the boil. Add the linguine and cook for 2 mins less than the packet instructions. Finely chop most of the parsley, saving a few leaves to serve.
- Remove the tray from the oven. Unwrap the garlic and squeeze all the roasted cloves out into the tray. Pour in the cream and squeeze in the juice of the remaining half lemon. Use tongs to transfer the linguine straight into the tray, then tip in a splash of the pasta water. Finely grate in most of the Parmesan and add the chopped parsley. Toss everything together well, adding a little more pasta water if needed to loosen. Taste and season with salt and black pepper.
- Divide between bowls and finish with the reserved parsley leaves and the remaining Parmesan grated over the top.