How to French Onion pasta

All Ingredients
-8 oz (225 g) pasta
-Rigatoni, mezzi rigatoni, or pappardelle (dried or fresh)
-4–5 oz thick-cut bacon, diced
-2 large yellow onions, thinly sliced
-2 tbsp unsalted butter
-1 tsp fresh thyme leaves (or ½ tsp dried)
-1 bay leaf
-½ cup dry white wine
-¾–1 cup freshly grated Gruyère
-Kosher salt
-Freshly cracked black pepper
-Additive Extras (Optional but Recommended)
-Pinch ground allspice
-Freshly grated nutmeg (tiny pinch)
-Aleppo pepper flakes, to taste
-White wine vinegar, 1–2 tsp (finishing acid)
-Flaky salt, for garnish

Full recipe
Pasta
1. Make the dough (5–8 minutes)

Mound flour on a clean work surface.

Make a well in the center; add eggs.

Beat eggs with a fork, gradually pulling in flour.

Once shaggy, switch to hands and knead until smooth and cohesive.

Texture goal: Firm but pliable — like Play-Doh that’s rested a minute.

If dry → wet hands and keep kneading
If sticky → dust lightly with flour

2. Rest the dough (30–45 minutes)

Wrap tightly in plastic or cover with a bowl.

Rest at room temperature.

Resting hydrates the flour and relaxes the gluten — don’t skip it.

3. Roll the dough

Divide dough into 2 pieces.

Flatten one piece; keep the other covered.

Roll using a pasta machine or rolling pin until ~1 mm thick.

Visual cue: You should be able to see your hand’s shadow through the dough.

4. Cut the pappardelle

Lightly dust the sheet with flour.

Fold loosely into thirds.

Cut into ¾–1 inch-wide strips.

Gently separate the strands.

5. Dry briefly

Hang on a pasta rack or lay flat.

Dry 20–45 minutes, just until surface-dry and not sticky.

This is setting the shape — not drying for storage

Actual cooking
1. Render the bacon

Place diced bacon in a cold, wide skillet.
Set over medium heat and cook, stirring occasionally, until fat renders and bacon is crisp, 6–8 minutes.

Remove bacon with a slotted spoon; set aside.

Leave 2–3 tablespoons fat in the pan (discard excess if needed).

Starting cold allows the fat to render without scorching the meat.

2. Caramelize the onions

Add onions directly to the bacon fat with a pinch of kosher salt.
Reduce heat to medium-low and cook, stirring occasionally, until deeply golden, soft, and jammy, 25–35 minutes.

If the pan dries out, add a splash of water to dissolve the fond.

About halfway through, add the bay leaf.

Near the end, stir in butter, thyme, and a pinch of allspice.

Remove bay leaf before proceeding.

3. Cook the pasta

Meanwhile, bring a large pot of well-salted water to a boil.
Cook pasta until just shy of al dente.

Reserve 1½ cups pasta water, then drain.



4. Deglaze & build the base

Increase onion heat to medium.
Add white wine and scrape up browned bits. Reduce until nearly dry.

Return bacon to the pan.
Add pasta and ½ cup reserved pasta water. Toss to combine.

At this stage, the sauce should look loose.

5. Finish with Gruyère (off heat)

Remove pan from heat.
Add Gruyère in small handfuls, tossing continuously.

Add more pasta water as needed to create a smooth, glossy sauce.

Season with black pepper and Aleppo pepper flakes to taste.

If the sauce tightens, loosen with a splash of pasta water — off heat.

6. Balance & serve

Taste and adjust seasoning.

Add 1–2 teaspoons white wine vinegar to balance sweetness.

Finish with a tiny pinch of nutmeg.

Plate and garnish with flaky salt and more Aleppo pepper if desired.