1. Melt 4 tablespoons of butter in a large skillet over low heat. 2. Add the onions; cook and stir until they turn a deep brown, about 10 minutes. 3. Stir in the garlic, and cook for 2 minutes, until fragrant. 4. Mix in the chicken stock and rosemary, and increase the heat to medium-high. 5. Cook until reduced by 1/3, about 8 minutes. 6. Meanwhile, bring a large pot of lightly salted water to a boil. 7. Add the spaghetti pasta, and cook until tender, about 8 minutes; drain, then add noodles to the sauce in the skillet. 8. Stir in the remaining butter and Parmesan cheese. 9. Season with salt and pepper. 10. Serve in a large bowl family style, or place about 1 cup of pasta in a large mug or small bowl. 11. Insert a dinner fork in the center of the pasta and twirl the fork around, holding the mug steady; the pasta will wind up tighter and tighter as you turn. 12. Remove the fork and immediately turn the pasta out onto a dinner plate or shallow bowl. 13. Garnish with extra cheese and rosemary sprigs. ---------------------------------------------------------------------------
Nutrition
Ingredients
