Pasta with Onion and Parmesan

Method

1. Slice the onions.
2. In a large pan, heat olive oil and sauté the sliced onions with grated garlic.
3. Add bay leaf, thyme, and rosemary sprigs. Season with salt and pepper.
4. Cook over medium-low heat until the onions are soft and caramelized, about 15-20 minutes.
5. Add a generous knob of butter and continue cooking for another 2 minutes.
6. Add a splash of pasta cooking water and deglaze the pan.
7. Meanwhile, bring a pot of salted water to a boil and cook the spaghetti until al dente.
8. Remove the herb sprigs from the onion mixture.
9. Blend the onion mixture with an immersion blender until smooth (or leave chunky if preferred).
10. Return the onion cream to the pan and keep warm.
11. In a separate small pan, toast the hazelnuts until fragrant, then roughly crush them.
12. When the pasta is ready, transfer it to the pan with the onion cream. Add a little pasta water and finish cooking together.
13. Turn off the heat and stir in grated Parmesan cheese and lemon zest.
14. Serve the pasta with crushed hazelnuts, extra Parmesan, and a sprinkle of pepper.