Pasta With Red Onion And Mace

Ingredients

• 1 pound thin fettuccine
• 3 tablespoons unsalted butter
• 2 large red onions, halved and thinly sliced
• 2 teaspoons mace
• 2 pinches cayenne pepper
• ½ teaspoon cinnamon
• 2 teaspoons salt
• 6 tablespoons duck and veal demi-glace
• ⅔ cup chopped toasted walnuts
• ¼ cup chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    715 calories; 28 grams fat; 8 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 10 grams polyunsaturated fat; 95 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 20 grams protein; 33 milligrams cholesterol; 1183 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

4 servings

Preparation

1. Bring a large pot of lightly salted water to a boil and cook the fettuccine according to package directions. Meanwhile, place a large, deep skillet over medium heat and melt the butter. Add the onions and cook, stirring
2. until slightly softened, about 5 minutes. Add the mace, cayenne, cinnamon and salt and cook, stirring, for 2 more minutes. Add the demi-glace and cook for 1 more minute. Add the cooked, drained pasta and toss. Remove from the heat, toss with the walnuts and parsley and serve.

20 minutes