Baked Casarecce with Roasted Onion Cream, Garlicky Spinach, and Crispy Fontina Thyme Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the onions on a baking tray, toss them with 2 tablespoons olive oil, 1/2 teaspoon salt, and a little black pepper. Roast for 22 to 25 minutes, stirring halfway, until very tender and browned at the edges.

2. 2

   Meanwhile, bring a large pot of water to a boil and season with part of the salt. Cook the casarecce 2 minutes less than the package directions so it stays very al dente. Reserve 120 ml / 1/2 cup of the cooking water and drain the pasta.

3. 3

   In a large skillet, heat the remaining 1 tablespoon olive oil with the butter over medium heat. Add the garlic and cook for 30 seconds. Add the spinach and sauté for 2 to 3 minutes until wilted down. Season with a pinch of salt, black pepper, and the nutmeg. Remove from the heat.

4. 4

   Transfer the roasted onions to a blender or food processor. Add the white wine, heavy cream, 90 g / 3 oz of the fontina, 20 g / 0.7 oz of the parmesan, and the reserved pasta water. Blend until smooth and creamy. Taste and adjust with salt and black pepper.

5. 5

   In a small bowl, combine the breadcrumbs with the remaining 50 g / 1.8 oz fontina, the remaining 20 g / 0.7 oz parmesan, and the thyme leaves.

6. 6

   In a baking dish, combine the drained pasta with the onion cream and the garlicky spinach, making sure everything is evenly coated. Scatter the breadcrumb and cheese mixture evenly over the top.

7. 7

   Bake at 220 °C / 425 °F for 10 to 12 minutes, until the top is golden and crisp. If you want deeper color, broil for 1 to 2 additional minutes, watching closely.

8. 8

   Let rest for 5 minutes before serving so the sauce can settle and the crust stays crisp.