Instructions

1. Melt 6 tablespoons of the Président® Unsalted Butter in a large skillet over medium heat. Add the onions, 1/2 teaspoon salt and the sugar. Cook, stirring occasionally, until the onions soften, about 10 minutes.
2. Reduce the heat to medium-low and continue cooking, stirring frequently, until the onions are deeply golden brown and caramelized, about 20 to 25 minutes. Add a splash of water if the onions begin sticking or browning too quickly.
3. Stir in the garlic and thyme. Cook for 1 minute, until fragrant.
4. Meanwhile, bring a large pot of generously salted water to a boil. Cook the pasta until just al dente according to the package directions. Reserve 1 cup of the pasta cooking water, then drain.
5. Add the broth and soy sauce to the caramelized onions. Scrape up any browned bits from the bottom of the skillet and simmer for 2 to 3 minutes. Incorporate 2 more tablespoons of Président® Unsalted Butter and mix until thickened and glossy.
6. Finish the pasta. Add the drained pasta, remaining 2 tablespoons Président® Unsalted Butter, black pepper and 1/2 cup of the reserved pasta water. Toss over low heat until the butter melts and the pasta is evenly coated.
7. Remove the skillet from the heat and gradually toss in the Galbani Romano cheese. Add more pasta water, a few tablespoons at a time, until the sauce is glossy and clings to the pasta. Taste and season with the remaining salt as needed.
8. Divide among bowls and finish with additional Romano cheese, black pepper and fresh thyme.