Bigoli in Salsa (Caramelised Onion and Anchovy Pasta)
Bigoli in Salsa (Caramelised Onion and Anchovy Pasta) 
Ingredients:
2 tbsp unsalted butter
3 onions, finely sliced
150g dried bigoli (or any thick spaghetti if unavailable)
28g tin anchovy fillets in oil
25g parmesan, finely grated, plus extra to serve
Instructions:
Caramelize the Onions:
In a large skillet, melt the unsalted butter over medium heat. Add the finely sliced onions and cook slowly, stirring occasionally, until they are soft and caramelized, about 20-25 minutes. Be patient; this step is key to developing the flavor!
Cook the Pasta:
While the onions are caramelizing, bring a large pot of salted water to a boil. Add the dried bigoli and cook according to package instructions until al dente. Reserve a cup of pasta water, then drain the pasta.
Add Anchovies:
Once the onions are caramelized, add the anchovy fillets (with their oil) to the skillet. Stir until the anchovies dissolve into the onions, creating a flavorful sauce.
Combine Pasta and Sauce:
Add the cooked bigoli to the skillet with the onion and anchovy mixture. Toss to combine, adding a bit of reserved pasta water if needed to help coat the pasta.
Finish with Parmesan:
Stir in the finely grated parmesan cheese until melted and well combined. Adjust seasoning with salt and pepper to taste.
Serve:
Plate the pasta and sprinkle with extra parmesan cheese. Enjoy your delicious Bigoli in Salsa warm!
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