Serving: 6 as first course or 4 as main course
1 lb spaghetti
4 Tbsp olive oil
1⁄2 c finely chopped onions
6 cloves garlic, chopped coarsely
1 c chicken stock
2 Tbsp chopped fresh rosemary, plus 4 to 6 sprigs for garnish
1⁄4 c grated Parmesan cheese, more for the table
Kosher salt to taste
Cracked black pepper to taste
In a large saute pan over low-med heat, saute the onions in 2 tablespoons of olive oil until deep golden brown (approx. 5-7 minutes). Add the garlic and continue cooking for 1-2 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 olive oil and the cheese, mix well. Adjust seasoning with salt and pepper to taste.
Serve in a large bowl, family style, or place about 1 cup of pasta in a large mug or small bowl. Insert a dinner fork in the center of the pasta and twirl the fork around, holding the mug steady. The pasta will wind up tighter and tighter as you turn. Remove the fork and immediately turn the pasta out onto a dinner plate or shallow bowl. Garnish with extra cheese and rosemary sprigs.