Heat olive oil and butter in a large pot, add the sliced onions, season with salt and cook on medium-low heat for approximately 20 minutes until caramelised and sweet, adding a little sugar if needed.

Make a small cavity in the centre of the pot, add a little olive oil followed by the minced garlic and thyme, sauté until fragrant, then mix everything together.

Add the evaporated milk and heavy cream, season with black pepper and a tiny pinch of nutmeg, mix well and let the sauce cook.

Add the boiled al dente pasta to the creamy sauce (or add uncooked rigatoni directly into the sauce), adding water as needed and stirring occasionally until the pasta is al dente.

Add a generous amount of grated Parmesan and mix until creamy, then top with cheddar or mozzarella, cover with a lid and let it melt for about 2 minutes.

Melt butter in a separate pan, add the panko breadcrumbs and stir continuously until golden brown and crispy, then remove immediately from the heat.

Plate the pasta, sprinkle generously with the buttery golden panko breadcrumbs and finish with fresh parsley or basil.