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Yogurt Fettuccine with Caramelized Onions

RecipePhotos Lrg YogFet

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Created by Cathy Whims
Nostrana in Portland, OR

Whipped out of items we typically have on hand. And if you don’t have a cheese cloth- we hear tell that a paper towel is a good stand-in to drain your yogurt. You’ll make this recipe over and over!

Serves 6

The day before:

2 cups Nancy's Whole Milk Organic Yogurt

Fold a long cheesecloth into fourths. Spoon yogurt into the center and tie up bundle to a long wooden spoon. Suspend this spoon across a bowl, allowing bundle to drain.

Refrigerate for 8 hours or overnight. Yogurt will drain and become quite thick. Remove yogurt from cheesecloth. 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

1/4 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 to medium-low heat. Stir often until onions are creamy and caramelized to a golden brown. This will take approximately 30-40 minutes. Reduce heat if onions darken too quickly.

Meanwhile, bring 5 quarts water to a boil. Season with salt -- enough to give it a sea-water taste. Add pasta; cook until just al dente.

Place yogurt in large bowl. Add 1/2 cup of hot pasta water; wisk together. Add drained pasta and toss; put in large warm serving bowl. Spoon in carmelized onions. Drizzle with olive oil. Sprinkle cheese, chives and freshly ground pepper to taste. Yum!!

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