Pasta carbonara replacement
2 medium or 1 gigantic sweet onion, sliced
1/4 cup sliced garlic
~.33 cup white vermouth
~.5 cup half-and-half
0.5 cup grated parmesan
0.75 cup chicken broth
1 tbsp unsalted butter
1 tbsp veggie oil
Salt
Pepper
8oz whole wheat spaghetti
Use some parchment to make a lid.
Over medium-low heat, cook the onions and garlic in the oil for 3-5 minutes, until they begin to soften, with the parchment lid on. Stir occasionally. Add the vermouth and cook, lid off, until reduced by half, then add chicken broth and simmer with parchment lid on.
Once the onions and garlic are quite melty, cook the pasta according to the box. Drain pasta. Add cream to the onions and allow to reduce a third of the way, then add the cheese and pasta. Stir to combine and nom to death.
Was good with leftover beer-braised sirloin tip. Probably good with grilled chicken too.
1/4 cup sliced garlic
~.33 cup white vermouth
~.5 cup half-and-half
0.5 cup grated parmesan
0.75 cup chicken broth
1 tbsp unsalted butter
1 tbsp veggie oil
Salt
Pepper
8oz whole wheat spaghetti
Use some parchment to make a lid.
Over medium-low heat, cook the onions and garlic in the oil for 3-5 minutes, until they begin to soften, with the parchment lid on. Stir occasionally. Add the vermouth and cook, lid off, until reduced by half, then add chicken broth and simmer with parchment lid on.
Once the onions and garlic are quite melty, cook the pasta according to the box. Drain pasta. Add cream to the onions and allow to reduce a third of the way, then add the cheese and pasta. Stir to combine and nom to death.
Was good with leftover beer-braised sirloin tip. Probably good with grilled chicken too.