Farfalle con panna e cipolla

• 350 g/12 oz farfalle
• 30 g/1 oz/

Cook the farfalle in boiling salted water.

While the pasta is cooking, heat the butter and oil in a large frying pan. When the foam begins to subside, throw in the onion and a pinch or two of salt and cook gently for 7–8 minutes, stirring very frequently and adding 2 or 3 tablespoons of the pasta water as it cooks. The onion should not become golden, just soft.

When the farfalle