Onion Fettuccine

Onion Fettuccine

Metric Ingredient Imperial 2 large red onions, thinly sliced 2 125 ml walnuts, chopped 1/2 cup 75 ml olive oil 1/3 cup 455 g fettuccine 1 lb 150 ml heavy cream 2/3 cup

In a large skillet; heat oil over medium-high heat.  Add onions and nuts.  Cook for about 3 minutes, stirring occasionally, or until onions are lightly brown.  Remove skillet from heat.  Prepare pasta according to package directions for al dente, draining well.    Add onion mixture and cream to pot pasta was boiled in.  Heat over medium-high heat.  Let cream thicken lightly for 1 minute, stirring constantly.  Reduce heat to low and return pasta to pot.  Combine and season with salt and pepper to taste. Servings: 4

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