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Heat the olive oil over medium heat in a large sauté pan. Add the onion slices and stir to coat them in the oil. Spread them out evenly in the pan and cook, stirring every few minutes.
After 10 minutes, sprinkle with salt and a teaspoon of sugar, if desired (this helps the onions caramelize faster.) Let the onions cook for 45 minutes to 1 hour, stirring every few minutes.
Lower the heat as they cook to maintain a gentle simmer, and be careful not to burn them. Add a little water if needed to prevent the onions from drying out. Once the onions are a rich, brown color, remove them from heat and set aside.
When the onions are almost done caramelizing, bring a large pot of water to a boil. Add about 2 teaspoons of salt to the water. Once boiling, add your pasta and cook for 8-10 minutes, or according to package instructions.
Drain the pasta and reserve 2 cups of the pasta cooking liquid.
To the pan with the caramelized onions, add the drained pasta and 1 cup of the reserved liquid. Stir in the parmesan cheese and let it melt.
If the pasta is too thick, add a little more reserved liquid. Stir in the chopped fresh parsley, if using and sprinkle with fresh ground black pepper.
Serve immediately. Leftover pasta will keep in the refrigerator for about 3 days.