Created by Cathy Whims, Nostrana in Portland, OR
Featured Product: Nancy’s Cultured Cream Cheese
Serves | 6
- 2 cups Nancy’s Organic Whole Milk Yogurt
- 5 tablespoons extra virgin olive oil
- 3 large onions thinly sliced
- Sea salt
- 1 lb. fresh fettuccini
- 1 cup grated pecorino Romano cheese
- ¼ cup finely chopped or snipped chives
- More extra virgin olive oil to garnish
The day before: Fold a long cheesecloth into fourths. Spoon yogurt into the center, tie bundle to a long wooden spoon. Suspend spoon across bowl, allowing bundle to drain. Refrigerate for 8 hrs. or overnight. Yogurt will drain and become quite thick. Remove yogurt from cheesecloth. Bring to room temperature.
Day of: Heat oil in large skillet. Add onions, toss well, and reduce to medium-low heat. Stir often until onions are creamy and caramelized to a golden brown, approx. 30-40 min. 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 hot pasta water; whisk together. Add drained pasta, and toss; put in large, warm serving bowl. Spoon in caramelized onions. Drizzle with olive oil. Sprinkle cheese, chives, and freshly ground pepper to taste.