Cheese And Onion Pasta

• 2 red onions, sliced
• 25g butter
• 4 cloves of garlic, sliced thinly
• 3 sprigs of thyme
• 500g spaghetti
• Salt and pepper
• 30g pecorino, grated
• Handful of parsley, chopped

In a pan with some oil and a knob of butter, soften the onions for 10 – 15 minutes. Add in the garlic and thyme leaves and cook for 3 – 4 minutes until it’s all soft and unctuous.

In a pan of heavily salted water, cook your spaghetti and then add it to your pan of onions, along with one or two ladles of the pasta water. Mix in the pecorino and a lovely bit of black pepper, plus the parsley and you’re done.