Ingredients
- 2 cups sheep’s-milk yogurt
- 5 tablespoons extra-virgin olive oil
- 6 cups coarsely chopped onions
- Sea salt
- 1 pound tagliatelle
- 1 cup coarsely grated kefalotyri cheese, or pecorino Romano
- Nutritional Information
Nutritional analysis per serving (4 servings)
824 calories; 30 grams fat; 9 grams saturated fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 107 grams carbohydrates; 6 grams dietary fiber; 16 grams sugars; 31 grams protein; 35 milligrams cholesterol; 815 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Line a colander with cheesecloth and set over a bowl or in the sink. Add the yogurt and let drain for 2 hours.
- Heat the olive oil in a large nonstick skillet over medium-high heat and add the onions. Reduce the heat to medium low and cook, stirring frequently, until the onions are soft and golden brown, 20 to 30 minutes.
- Meanwhile, fill a large pot with water and bring to a boil. As the water heats, add enough salt so that you can taste it. Add the pasta and cook until soft, not al dente. Combine the drained yogurt with 1/2 cup cooking water and mix well. Drain the pasta and toss with the yogurt mixture.
- Divide the pasta among 4 bowls. Sprinkle generously with cheese and top with caramelized onions and their juices.
Dining and Cooking