Ingredients:
1 pound
spaghetti
Salt as needed
1/4 pound unsalted butter
1 medium
onion, thinly sliced
3 cups half-and-half
1 cup freshly grated
Parmesan cheese
2/3 cup vodka
Ground white pepper to
taste
Directions:
Cook the
spaghetti in a generous amount of salted water until al dente.
Melt half of the butter in a large, deep-sided pan. Add the onion
and saute over medium- low heat until translucent, stirring from time to
time. Add the half-and-half and bring to a boil. Drain the spaghetti and
transfer to the cream mixture.
Add the remaining butter, the
cheese and vodka. Season with salt and pepper. Simmer, stirring
constantly, until well blended. Taste and adjust seasoning if necessary.
Serve on warmed plates.
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