In a large skillet, melt 4 tablespoons of butter over medium-low heat. Once melted, add 2 sliced onions and a teaspoon of salt, stirring to coat. Cook for 20-25 minutes, stirring frequently, until the onions are deep golden brown and fragrant.

Once your onions are caramelized, remove them from the skillet and set aside. In the same skillet, add an additional 4 tablespoons of butter over medium heat. Allow the butter to bubble and foam until it turns a beautiful golden brown, which should take about 3-4 minutes.

Reduce the heat to low and quickly add 2 tablespoons of minced garlic to the skillet. Sauté for about 1 minute, or until fragrant, being cautious not to let the garlic burn.

Add your cooked pasta (12 oz) to the skillet along with the caramelized onions and 1 cup of grated Parmesan cheese. Toss everything together for about 2-3 minutes until the pasta is well-coated in the buttery sauce.

Sprinkle in ½ cup of freshly chopped herbs, adjusting the seasoning with extra salt to taste. Toss gently for another minute to incorporate the herbs and distribute flavor evenly.