Tagliatelle with Greek Yogurt and Caramelized Onions
5 tablespoons extra-virgin olive oil
6 cups coarsely chopped onions
1 pound fresh tagliatelle or other pasta (using fresh makes a huge difference)
2 cups thick, strained Greek-style yogurt (again, try using the Greek for best results; see note)
1 cup coarsely grated kefalotyri cheese, or pecorino Romano
In a large skillet over medium-high heat, add olive oil and once heated, add the onions. Reduce the heat to medium low and cook, stirring frequently and seasoning with salt to taste as you go, until the onions are soft and golden brown, 30-45 minutes. While this cooks, measure out the yogurt and strain for about 20 minutes. Meanwhile, fill a large pot with water and bring to a boil. Add a generous amount of salt to the boiling water then add the pasta and cook according to package instructions. Reserve 1/2 cup pasta water. Combine the strained yogurt with 1/4 cup cooking water and mix well. Add more of the reserved pasta water as needed to get the sauce to the desired thickness. Drain pasta and toss with the yogurt mixture. Serve the pasta immediately, sprinkled generously with cheese and topped with caramelized onions and their juices. You can add pepper, toasted pine nuts and lemon zest if desired. (Serves 4-6)
Note: If not using thick, Greek yogurt, line a colander with cheesecloth and set over a bowl or in the sink. Add the yogurt and let drain for 2 hours before proceeding with step 1. For an added treat, seek out sheep's milk yogurt for this.