Contributed by Nancy's/Springfield Creamery
Recipe by Cathy Whims, Nostrana
Delicious, simple, and more than affordable.
Serves 6
The day before:
2 cups Nancy’s Whole Milk Organic Yogurt
Take a long piece of cheesecloth and fold it in fourths. Spoon yogurt into the center and tie up bundle to a long wooden spoon. Suspend this spoon across a bowl so that the yogurt bundle is suspended over the bowl. Refrigerate for 8 hours or overnight, during which time the yogurt will drain and become quite thick. Take it out of the cheesecloth and bring to room temperature.
5 tablespoons extra virgin olive oil
3 large onions thinly sliced
Sea salt
1 lb. fresh fettuccine
1 cup grated pecorino romano
¼ cup finely chopped or snipped chives
More extra virgin olive oil to garnish
Heat olive oil in a large skillet. Add onions, toss well and reduce heat to medium-low and cook, stirring often until onions are creamy and caramelized to golden brown all over.
This will take 30-40 minutes. Turn heat to low if onions darken too quickly.
Meanwhile bring a 6-quart pot filled with 5 quarts water to a boil. Season
with sea salt – there should be enough salt that the water tastes like sea water. Drop in pasta. Cook until just al dente.
Meanwhile place yogurt in large bowl with ½ cup hot pasta water. Whisk together. Drain pasta into bowl and toss well.
Place pasta in warm serving bowl. Spoon over caramelized onions, sprinkle with cheese and top with chives and a generous amount of freshly ground pepper.
