Kasha Varnishkes (Jewish Pasta)

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1. 1Step 1: Fill an 8-quart pot halfway with tap water and bring to a rolling boil over high heat.
2. 2Step 2: Heat the schmaltz (or other fat) in a nonstick 4.5- to 5-quart sauté pan over medium-high heat. Once melted or shimmering, add the onions and sauté for 20–30 minutes, stirring occasionally, until they caramelize (which means they become syrupy and golden in color).
3. 3Step 3: If using, add the mushrooms and sauté for another 5 minutes, until they are browned and their juices have released.
4. 4Step 4: Transfer the cooked veggies to a bowl to rest and place the pan back on the stove.
5. 5Step 5: In a mixing bowl, mix the kasha, egg, and garlic until combined.
6. 6Step 6: Transfer the coated kasha to the now-empty sauté pan and cook, stirring, over medium-high heat until it begins to break up, toast, and separate, 3–5 minutes.
7. 7Step 7: Add the broth, seasoned salt, and white pepper to the kasha and bring to a boil. Return the onion mixture to the pan and stir well.
8. 8Step 8: Add the salt to the pot of boiling water and reduce the heat to medium. Add the pasta and stir. Set a timer to cook until al dente (per the package instructions), or to the shortest amount of time given. When done, drain the pasta in a colander in the sink without rinsing it.
9. 9Step 9: As the pasta cooks, cover the sauté pan, reduce the heat to medium-low, and let simmer for 10–12 minutes. After 10 minutes, remove the cover and see if the broth has been absorbed by the kasha. If not, cover again for a few minutes until it has. If the kasha is done before the pasta, just remove from the heat and keep the pan covered.
10. 10Step 10: Add the cooked and drained pasta to the sauté pan of cooked kasha, onions, and (maybe) mushrooms and toss until combined. Feel free to add more schmaltz (or vegetable oil or butter), seasoned salt, or white pepper to taste before serving.