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Heat the ghee or butter over medium high heat in a large skillet.
Add the sliced onions and salt and saute, stirring often, for about 30 minutes until they are browned and caramelized.
Add in the garlic and coconut aminos and stir, scraping up the brown bits from the bottom of the pan.
Pour in the beef broth and pasta and stir. Cook over medium heat for 10-12 minutes, stirring often, until the pasta is cooked through and some of the broth has cooked off.
Add in the cheese (if using) and stir.
Serve topped with fresh parsley and enjoy!