Rigatoni with Caramelized Onion, Goat Cheese and Crispy Prosciutto

FINALLY, the recipe I made a couple years back has a home online. Until now, it's been floating around in an Instagram caption!

Think french onion soup vibes, but creamier with pasta and more varieties of the best kind of cheeses - gruyere, goat cheese and burrata on top. Oh, and also, crispy prosciutto!! All of the best flavors. 

What you need:

• 3-4 tbsp butter
• 1 large white onion
• 1/3 cup white wine
• 1 cup heavy cream (trying to sub milk will result in a less creamy sauce texture!)
• 1/2 cup shredded gruyere cheese
• 1/2 cup goat cheese crumbles
• salt and pepper
• buratta cheese 
• 4-5 slices of prosciutto

What to do:

1. Slice or dice the onion in to pieces and cook in the melted butter until fragrant and translucent. Add the wine and continue to cook the onion on low-med heat until it turns very soft and brown aka caramelized.
2. Add 1/2 cup of the heavy cream to the skillet with the onions and melt both the gruyere and goat cheese into it. Add the other half of the cream portion and bring to a boil.
3. Season with salt and pepper. Turn the heat to low and let simmer until the pasta is ready to be added.
4. Cook the prosciutto to crisp it -- either quickly in a hot skillet with a little olive oil or stick the slices in the oven with the broil setting on for a minute or two.
5. Once you add the rigatoni to the sauce and mix, top with the crispy prosciutto, burrata cheese and a bit more black pepper before eating!