Ingredients:

  • salt and pepper, to taste
  • pasta of choice (I used pappardelle, save the pasta water!)
  • 1/2 cup pasta water
  • freshly grated parmesan

Preparation:

  • In a pan over medium heat, melt the butter.
  • Once the butter is melted, we are going to take it a step further to brown! Continue cooking the butter, stirring constantly until brown bits appear at the bottom of the pan (it may foam up a bit but stirring should help you see the brown bits appear!)
  • Once the butter is brown, reduce the heat to low, add in the flour and whisk until combined. This is a roux!
  • While continually whisking, pour in the milk and allow the sauce to thicken.
  • Season with salt and pepper to taste.
  • Add in the gruyere cheese, dijon mustard, and brown butter caramelized onions. Stir to combine.
  • Cook your pasta in boiling, salted water until al dente (i did a couple minutes less than package instructions because the pasta will continue to cook in the sauce!) DON’T FORGET TO SAVE YOUR PASTA WATER!
  • Add your cooked pasta to the sauce along with some pasta water to thin it out.
  • Serve with freshly grated parmesan cheese and enjoy!