Creamy Casarecce with Roasted Onion, Saffron, Borlotti Beans, and Crispy Parmesan Thyme Crumbs

Instructions

1. 1

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

2. 2

   While the onions roast, make the crispy crumbs. In a medium skillet, heat 1/2 tablespoon olive oil and the butter over medium heat. Add the rustic bread crumbs, half of the fresh thyme, and 20 g Parmesan. Cook for 3 to 5 minutes, stirring, until golden and crisp. Set aside.

3. 3

   Bring a large pot of water to a boil and salt it well for the pasta. Keep it ready while you finish the sauce.

4. 4

   In a wide skillet, heat the remaining 1 tablespoon olive oil over medium heat. Sauté the shallot for 2 minutes. Add the garlic and cook for 30 seconds more. Pour in the dry white wine and let it reduce for 1 to 2 minutes.

5. 5

   Transfer the roasted onions to a blender or tall container. Add the hot vegetable broth, heavy cream, infused saffron with its liquid, lemon zest, and 30 g Parmesan. Blend until completely smooth and silky.

6. 6

   Pour the onion-saffron cream into the wide skillet. Add the cooked borlotti beans, the remaining fresh thyme, 1/2 teaspoon salt, and black pepper to taste. Simmer over low heat for 4 minutes so the flavors come together.

7. 7

   Cook the casarecce pasta in the boiling water according to package directions until al dente, usually 9 to 11 minutes. Reserve 250 ml / 1 cup of the pasta water and drain the pasta.

8. 8

   Add the drained pasta to the skillet with the sauce. Toss over medium heat for 1 to 2 minutes, adding some of the reserved pasta water as needed to adjust the texture and create a creamy sauce that coats the pasta well.

9. 9

   Divide the pasta among warm plates and finish with the crispy Parmesan thyme crumbs on top. Serve immediately with the remaining Parmesan if desired.