Pasta With Red Onion And Mace

• 1 pound thin fettuccine
• 3 tablespoons unsalted butter
• 2 large red onions, halved and thinly sliced
• 2 teaspoons mace
• 2 pinches cayenne pepper
• 1/2 teaspoon cinnamon
• 2 teaspoons salt
• 6 tablespoons duck and veal demi-glace
• 23 cup chopped toasted walnuts
• 1/4 cup chopped parsley

1. Bring a large pot of lightly salted water to a boil and cook the fettuccine according to package directions.
2. Meanwhile, place a large, deep skillet over medium heat and melt the butter.
3. Add the onions and cook, stirring
4. until slightly softened, about 5 minutes.
5. Add the mace, cayenne, cinnamon and salt and cook, stirring, for 2 more minutes.
6. Add the demi-glace and cook for 1 more minute.
7. Add the cooked, drained pasta and toss.
8. Remove from the heat, toss with the walnuts and parsley and serve.

thin fettuccine, unsalted butter, red onions, mace, cayenne pepper, cinnamon, salt, walnuts, parsley

Taken from cooking.nytimes.com/recipes/9054 (may not work)