6 tbsp. unsalted butter
5 lg. yellow onions, finely chopped (about 5 c.)
2 carrots, peeled & finely chopped
1/2 tsp. salt
1/3 c. bourbon
1 2/3 c. chicken broth
1/8 - 1/4 tsp. ground black pepper
3/4 lb. dried fettuccine or egg noodles
6 tbsp. grated Parmesan cheese

1. Melt 4 tablespoons of the butter in large, heavy skillet over low heat. Add onions and carrots; sprinkle with salt; toss to coat. Cover and cook, stirring frequently until onions are very soft and transparent, about 65 minutes.

2. Add bourbon, increase heat to medium high and cook 4 minutes. Add chicken broth and cook until almost all liquid has evaporated, about 5 minutes. Add pepper.

3. Cook pasta in large pot of boiling salted water until al dente, firm but tender. Drain well, reserving 2 tablespoons pasta cooking liquid.

4. Over low heat, swirl remaining 2 tablespoons of butter and 2 tablespoons pasta cooking liquid into onion mixture in skillet. Add more salt and pepper if necessary. Gently toss sauce and pasta together. Sprinkle each serving with Parmesan cheese.