Rosemary Pasta In Butter Roasted Garlic Sauce

Ingredients:

1 pound spaghetti
6 tablespoons unsalted butter
1/2 cup finely chopped onions
6 cloves garlic, chopped coarsely
1 cup chicken stock
2 tablespoons chopped fresh rosemary,
4 sprigs rosemary, for garnish
1/4 cup grated Parmesan cheese, plus more for the
table
Kosher salt to taste
Cracked black pepper to taste



Directions:
In a large saute pan over low heat, melt 4 tablespoons of the butter and add the onions. The butter and onions will slowly cook, becoming deep golden brown after 7 to 10 minutes. Add the garlic and continue cooking for 2 minutes.

Add chicken stock and the chopped rosemary. Increase the heat to medium-high and cook until reduced by a third, about 6 to 8 minutes.

Meanwhile, in a large pot, add 3 quarts of water and about 3 tablespoons sea salt or Kosher salt and bring to a full rolling boil. Add the spaghetti, return to a boil and cook for 7 to 10 minutes, until al dente. Drain in a colander and add the pasta to the sauce in the pan. Add the remaining 2 tablespoons butter and the cheese, mix well until the butter is incorporated. Adjust seasoning with salt and pepper to taste.