Summary

Ingredients

• 350 g pasta (spahetti)
• 2 cl balsamic vinegar
• 1 cup cream
• 20 g onion (s), chopped
• 1 teaspoon vegetable stock, granulated
• 50 g butter, cold
• Parsley, chopped
• salt and pepper

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Instructions

1. Fry the onions in a little butter, then add the balsamic vinegar, the cream and the grained vegetable stock, season with salt and pepper and simmer for 2-3 minutes.
2. Strain the sauce and thicken with the remaining butter. Cook the spaghetti in plenty of salted water until al dente, drain, mix with the sauce and sprinkle with chopped parsley.