500/550 g fresh long pasta like tagliatelle
300 g of fresh cream cheese (i.e. Philadelphia)
2/3 white onions (medium size)
50/60 g Parmesan cheese (better if not too seasoned)
1 cup of liquid cream
Salt to taste. (If you like, even black pepper, freshly ground)
Recommended wine: Valdobbiadene Prosecco Superiore D.O.C.G. Spumante Dry Millesimato
Grate the Parmesan cheese and set aside in a bowl. Clean and wash the onions, chop them into little pieces and fry them gently with butter in a large saucepan. Cook them over low heat until they are very soft. Add the cream cheese, stir well and continue cooking. Make sure the sauce does not boil. Cook the pasta in boiling salted water, drain it “al dente” (which means not to overcook it!) and add it to the sauce. Cook for a couple of minutes over low heat, add the cream and sprinkle with grated Parmesan. If you like it, ground some black pepper on each portion of pasta before serving it.