Preparation

Caramelizing onions the traditional way requires 45 minutes of hovering and stirring. This cold-start method lets you add onions to cold oil, then mostly ignore them while they transform into sweet, jammy perfection.

Preparation

1. In a large, cold skillet, combine the sliced onions, olive oil, and a generous pinch of salt. Stir to coat.
2. Turn heat to medium and let cook, stirring only every 10 minutes, for about 40-50 minutes total. The onions will release water, then gradually turn golden and caramelized.
3. Meanwhile, bring a large pot of salted water to a boil for the pasta.
4. When the onions are deeply golden, add the anchovies and garlic to the skillet. Stir until the anchovies dissolve into the oil, about 2 minutes.
5. Add the breadcrumbs and red pepper flakes, toasting until golden, about 3 minutes. Remove half of this mixture to a small bowl and set aside for topping.
6. Cook the pasta according to package directions until al dente. Reserve 1 cup pasta water before draining.
7. Add the drained pasta to the skillet with the onion mixture along with ½ cup pasta water. Toss over low heat until the pasta is well coated, adding more water if needed.
8. Serve topped with the reserved breadcrumb mixture, parsley, and Parmesan if desired.

The magic: Starting cold allows for even heat distribution and requires minimal stirring, while the anchovies provide umami depth that reads as rich and savory, not fishy.