In a large, deep skillet over medium heat, add 4 tablespoons of ghee (clarified butter).
Add in the two sliced onions and give them a toss in the ghee to coat. Mix occasionally to keep from burning. Cook until completely softened and caramelized. Turn to low heat once cooked and mix rarely to ensure it doesn’t burn.
Boil a large pot of water and salt generously for the pasta.
Add the other bunch of kale to the pan of caramelized onions and place lid over the top to wilt the leaves.
Once wilted, turn heat up to medium-low and mix to saute for about a minute before adding in the chopped garlic. Mix for another minute to saute garlic.
Turn heat back to low and mix occasionally.
Add a large pinch of sea salt and black pepper to the onion mixture.
Add in the roasted garlic cloves.
Once pasta water has boiled, add the pasta and cook until just barely done.
Then add the strained pasta into the pan with the onion mixture.
Add ½ cup of parmesan cheese and 1 tablespoon of butter. Toss to mix.
Top each bowl of pasta with some kale chips and extra parmesan.