Roasted Onion Butter Fettuccine

fettuccine pasta tossed in a roasted onion butter sauce with notes of garlic, sage, black pepper, and parmesan

servings: 4


  • ½ lb fettuccine
  • ½ cup roasted onion butter
  • freshly cracked black pepper
  • ½ cup freshly grated parmesan cheese, plus more for topping


  1. Bring a large pot of salted water to a boil. Drop the fettuccine into the water and stir well. Cook for 1 minute less than the package’s instructions.
  2. A few minutes before draining the pasta, heat a 12” stainless steel skillet over medium heat. Add a ½ cup of roasted onion butter, plus a few good cracks of black pepper. Allow the butter to melt.
  3. Retrieve 1 cup of pasta water from the pot (plus save a little extra on the side if needed) and add it to the skillet. Stir well and bring the sauce to a simmer. Simmer for a minute or so. Drain the pasta and add it directly to the sauce. Toss for 1 minute until the sauce clings to the pasta. Sprinkle in the grated parmesan, stirring until it’s incorporated.
  4. The sauce should be silky-smooth and generously coating the pasta. Add a little more pasta water if needed. Season with salt to taste. Plate the pasta with freshly cracked black pepper and more parmesan over top.