Prepare the Prosciutto

1. Crisp the Prosciutto: Heat a large pot over medium heat. Add the prosciutto slices and cook for 3-4 minutes, turning occasionally, until crispy. Remove from the pot and set aside.

Caramelize the Onions

1. Sauté the Onions: In the same pot, add olive oil and reduce heat to medium-low. Add the sliced onions and cook, stirring occasionally, for about 10-12 minutes, until the onions are golden brown and caramelized.
2. Add Garlic: Add the minced garlic to the onions and cook for an additional 1-2 minutes until fragrant.

Cook the Pasta

1. Add the Broth: Pour in the beef broth and bring to a simmer. Let it cook for 2-3 minutes to combine the flavors.
2. Add the Pasta: Add the uncooked pasta to the pot, stirring to ensure it’s evenly distributed in the broth.
3. Simmer the Pasta: Cover the pot and cook the pasta according to the package instructions, usually around 8-10 minutes, until the pasta is al dente and the liquid has mostly absorbed.
4. Stir in the Cream and Cheese: Reduce the heat to low and stir in the heavy cream, Gruyère cheese, and Parmesan cheese. Continue stirring until the sauce becomes creamy and smooth.

Finish the Dish

1. Season and Toss: Taste and adjust seasoning with salt and pepper as needed. Toss everything together to ensure the pasta is coated with the creamy onion sauce.
2. Crisp the Prosciutto Again: Break the crispy prosciutto into smaller pieces and sprinkle it over the pasta.
3. Serve: Garnish with fresh thyme or parsley and extra Parmesan cheese if desired. Serve immediately.