Creamy gemelli with caramelized onion, sautéed radicchio and taleggio with toasted walnuts and balsamic

Instructions

1. 1

   1. Bring a large pot of salted water to a boil. Meanwhile, heat a wide skillet over medium heat with 1 tablespoon of the butter and the olive oil.

2. 2

   2. Add the onions and 1/2 teaspoon of salt. Cook over medium-low heat for 16-18 minutes, stirring often, until very soft and golden. Stir in the garlic and thyme and cook 1 minute more.

3. 3

   3. Add the radicchio to the skillet and sauté for 2-3 minutes until wilted but still slightly textured. Pour in the balsamic vinegar, stir well, and cook for 30 seconds so it blends in.

4. 4

   4. In a separate small skillet, toast the walnuts over medium heat for 3-4 minutes, stirring, until fragrant. Add the remaining tablespoon of butter, let the nuts glaze for 30 seconds, then remove from the heat.

5. 5

   5. Cook the gemelli in the boiling water according to the package directions until al dente, usually 9-11 minutes. Reserve 3/4 cup (180 ml) of the pasta water before draining.

6. 6

   6. Lower the heat under the large skillet to low. Add the cream and taleggio, stirring until the cheese melts gently. Stir in the Parmesan and 1/2 cup (120 ml) of the reserved pasta water to form a creamy, glossy sauce.

7. 7

   7. Transfer the drained pasta to the skillet with the sauce. Toss for 1-2 minutes so the gemelli are well coated. If needed, add the remaining pasta water a little at a time until the texture is silky. Adjust with salt and black pepper.

8. 8

   8. Serve immediately topped with the toasted walnuts and, if desired, a little extra Parmesan. If you want to warm the plates, heat them for 5 minutes in a preheated 200°F (95°C) oven before plating.